Sweet & spicy carrot tacos

Invite friends over for taco night and let everyone build their own. The urfa chilli lends a mild, smoky, citrussy depth so it’s well worth seeking out

Prep:30 mins
Cook:40 mins
plus cooling

Serves 6
Easy

Nutrition per serving

kcal 455
fat 26g
saturates 10g
carbs 40g
sugars 0g
fibre 10g
protein 10g
salt 1.88g

Ingredients

1kg carrots , unpeeled, scrubbed and sliced ½cm thick
4 tbsp sunflower oil
3 tsp smoked paprika
3 tsp ground cumin
2 tsp dried oregano
2 tsp garlic granules
1½-2 tbsp urfa chilli , to taste
3½ tbsp date molasses
1 lime , zested and ½ juiced
small handful of coriander , finely chopped
200g feta , crumbled
200g soured cream
400g frozen sweetcorn
4 large spring onions , trimmed
1 tbsp sunflower oil
1 lime , juiced
small handful of coriander , roughly chopped
8 pickled jalapeños , finely chopped
1 tsp honey
toasted corn tortillas, chopped coriander and lime wedges

Method

Begin by making the salsa, heat the grill on high and move a rack to the top. Pour some boiling water over the sweetcorn and leave for 1 min. Drain thoroughly then spread out on a baking tray with the spring onions. Drizzle over the oil and season well with salt and pepper. Put under the hot grill, and toast for 10-12 mins, until charred. Keep an eye on this and stir regularly to ensure even charring all over. Remove and leave to cool for 10 mins. Pick out the spring onions and roughly chop, then tip into a bowl with the corn, lime juice, coriander, jalapeños and the honey. Season to taste and set aside.
Heat the oven to 200C/180C fan/gas 6. Tip the carrots, oil and spices into a roasting tin and toss together using your hands. Roast, stirring once or twice, for 20-25 mins until golden brown and almost cooked through. Mix in the date molasses and return to the oven for 5 mins.
Meanwhile, tip the lime zest, coriander, feta and soured cream into a food processor and pulse a few times until finely chopped then season to taste with salt, pepper and lime juice. Tip into a serving bowl and keep in the fridge until needed. Will keep chilled for up to two days.
Serve the corn tortillas with a little of the lime-soured cream spread over the bottom, top with the carrots and any juices from the tin and sprinkle some salsa over the top. Finish with chopped coriander and lime wedges on the side.