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Grate the carrots and squeeze out excess water.
Mix all ingredients in a bowl until well combined.
Line a baking tray with parchment paper and form 3 small circles with the mixture.
Bake at 180°C for 15–20 minutes until the edges darken slightly.
Once baked, let them cool over a rolling pin to create the classic taco shell shape.
Want them crispy? Place them over two bars of your oven rack and bake for an extra 5–10 minutes—this locks in the shape and adds crunch!
Fill with your favorite toppings—I had mine with cottage cheese, tomatoes, and fresh basil.