Roasted Carrot and Chorizo Tacos

Name: Roasted Carrot and Chorizo Tacos
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 lb. carrots, halved crosswise, then cut into 1/2-inch-thick sticks; 3 cloves garlic, peeled; 1/2 yellow onion, sliced; 1 tsp. ground cumin; 3 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 1 tbsp. fresh lime juice, plus wedges for serving; 1 lb. loose fresh chorizo; 10 hard taco shells (from one 4.7-ounce package), heated per package directions; Sliced radishes, fresh cilantro, and queso fresco, for serving

Make your tacos a little virtuous by adding roasted carrots

By Charlyne MattoxPublished: Mar 17, 2026

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Tacos arranged on a wooden cutting board with lime and radish garnishes.

Becky Luigart-Stayner for Country Living

Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

Crispy shells, sweet roasted carrots, and mildly spicy chorizo will make this recipe a new Taco Tuesday favorite.

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Ingredients

1/2 lb. carrots, halved crosswise, then cut into 1/2-inch-thick sticks
3 cloves garlic, peeled
1/2 yellow onion, sliced
1 tsp. ground cumin
3 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 Tbsp. fresh lime juice, plus wedges for serving
1 lb. loose fresh chorizo
10 hard taco shells (from one 4.7-ounce package), heated per package directions
Sliced radishes, fresh cilantro, and queso fresco, for serving

Directions

1. Step 1Preheat oven to 450°F. Toss together carrots, garlic, onion, cumin, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until carrots are tender and starting to brown, 20 to 25 minutes. Chop garlic. Toss carrots with garlic and lime juice.
2. Step 2Meanwhile, heat remaining tablespoon of oil in a large skillet over high heat. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through and starting to brown, 8 to 10 minutes.
3. Step 3Serve carrots and chorizo in taco shells with radishes, cilantro, queso fresco, and lime wedges.