Ever since I fell in love with the spicy, sesame-studded Korean Fried Chicken chili sauce, I’ve been slapping it on everything. Hot dogs. Tostadas. Tacos. I’ve offered some to Crayton, but he just looks at me weird and continues eating his food.
The other day, I decided to roast some carrots with honey and olive oil. And because I stick everything in a tortilla, I thought: Why not carrot tacos? Out the sauce came from the refrigerator, in its little recycled peanut butter jar. I slathered it on a hot flour tortilla and added the carrots, blackened and sticky in parts, and some zucchini and shredded chicken.
One bite and — MAN. It was a flavor explosion. Something about the sweetness of the carrots mingling with the tangy sauce. It was just about perfect. At the time, I happened to be sitting with Crayton at the dinner table.
“You have to try this!” I begged him.
He politely declined, and continued eating his tacos. Living with a crazy food-obssessed person is probably not as fun as it sounds.
Recipe below. If you’re not a taco person, eat the carrots as a snack or a side dish. They’re that good.
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