Original Carrots and Oats Tacos (Vegan!)

Who knew a carrot could turn taco night upside down? These Carrot Oat Tacos aren’t your typical corn or flour shells, but are a veggie-loaded snack with cheese and savory ham. It’s the kind of recipe that surprises you in the best way. It is colorful, simple to pull together, and loaded with cozy spices that make your kitchen smell irresistible.

Each bite delivers the sweet earthiness of carrot, the mellow warmth of paprika and oregano, and a hearty satisfaction from oats.

You can make this when you want something a bit out of the ordinary. These carrot tacos hold all the charm of traditional street fare but sneak in extra veggies and texture, and can be served as a quick lunch or cheeky snack.

What are Carrot Oat Tacos?

If you’ve never heard of tacos made from carrots and oats, well, welcome to your next obsession. Unlike the classic Mexican tortillas, these are a simple veggie-egg pancake that doubles as a shell.

This recipe is popular in health-conscious circles for being naturally gluten-free, veggie-packed, and endlessly adaptable.

Pro Tips for the Best Carrot Oat Tacos

• Ensure you grate that carrot finely. The finer the grate, the smoother your batter, and the better your taco will hold together.
• Pour the batter into your pan and press it out almost crepe-like. Too thick, and it becomes more of a frittata.
• Fold while hot, that is, as soon as the cheese melts, fold it. It will hold its taco shape as it cools.
• Oats need a little time to soak up moisture from the egg and carrot. Letting it sit helps soften the oats and makes the mixture easier to flatten evenly in the pan.
• A tablespoon or two of finely grated cheese mixed right into the batter makes for a richer flavor and helps hold everything together even more.

Frequently Asked Questions

Can I make these without ham for a fully vegetarian taco?

Absolutely. Just swap the ham for sautéed mushrooms, bell peppers, or even a sprinkle of toasted nuts for crunch.

What cheese works best?

Any cheese that melts beautifully, such as mozzarella, cheddar, fontina, and gouda. You can even mix cheeses for a more complex flavor.

Can I prep the batter ahead?

Yes. Mix the carrot, oats, egg, and spices, and keep the mixture in the fridge for up to 12 hours. Just give it a stir before cooking.

What if I want it spicier?

Add chopped jalapeños, a pinch of chili flakes, or a dash of hot sauce to the batter.

How to Store Carrot Oat Tacos

Leftover folded tacos will keep well for up to 2 days. Reheat them in a dry skillet for 1–2 minutes on each side to get the outside crisp again. You can also freeze the cooked carrot shells layered between parchment paper without the filling. When ready to eat, thaw and warm them in a pan before adding cheese and other fillings.

How to Make Carrot Oat Tacos

Step 1

Step 1

Peel and finely chop a carrot.

Peel and finely chop a carrot.

Step 2

Step 2

Add in the oats, egg, oregano, paprika, salt, and stir until it looks like a thick pancake batter.

Add in the oats, egg, oregano, paprika, salt, and stir until it looks like a thick pancake batter.

Step 3

Step 3

Heat a nonstick skillet over medium heat, pour in the batter, and spread it out with a spatula. Cook until the bottom is set and golden.

Heat a nonstick skillet over medium heat, pour in the batter, and spread it out with a spatula. Cook until the bottom is set and golden.

Step 4

Step 4

On one half, layer your ham and cheese. Let it sit for a minute until the cheese begins to melt.

On one half, layer your ham and cheese. Let it sit for a minute until the cheese begins to melt.

Step 5

Step 5

Use your spatula to fold the other half over like a taco. Press gently so the cheese seals it shut, and cook for another 30 seconds.

Use your spatula to fold the other half over like a taco. Press gently so the cheese seals it shut, and cook for another 30 seconds.

Step 6

Step 6

Slide it onto a plate and dive in while it’s warm and melty.

Slide it onto a plate and dive in while it’s warm and melty.