Author Notes
This is a fusion food with an Indian take on Mexican tacos. Marinated paneer resembling paneer tikka is topped along with some simple mexican condiments and toppings on homemade whole-wheat tortillas. This recipe is quick enough to whip it up under 35-40 mins. These delicious tacos can also be made vegan by substituting paneer with tofu and skipping the yogurt and using a few tsps of oil to bring the marinade together.
Enjoy these super flavorful paneer tacos for an appetizing and simple supper/dinner. —Archana
Ingredients
- Tortilla Dough
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1n1/2 cups
unbleached whole wheat flour
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1 cup
water or as needed
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4 teaspoons
oil
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1 pinch
salt
- Paneer
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1 cup
1-inch paneer cubes
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1/2 teaspoon
trumeric
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1 teaspoon
red chilli powder
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1/2 teaspoon
garam masala
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1 teaspoon
salt
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2 teaspoons
thick plain yogurt
Directions
- Tortilla Dough
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Mix all the ingredients to form a soft and firm dough.
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Roll out the dough into 6-inch tortillas. On a hot pan, dry-toast the tortillas on both the sides until palely brown.
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Store the tortillas in an aluminium wrap or a hot pack to keep them warm.
- Paneer
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If using frozen paneer, soak it in warm water for a few minutes so that it becomes a little soft.
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In a mixing bowl, combine the spices for the paneer marinade. Remove paneer from water, pat dry and cut into 1-inch cubes. Add these to the marinade and mix well to coat all the cubes.
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In a pan, heat 2 tsps of oil. Add the marinated paneer and saute/fry on all sides until palely golden brown.
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Make pico de galla with tomatoes, onions, chillies/jalapenos, lime juice, pepper, salt and coriander. Also chop an onion and green pepper thinly length wise and saute with some salt and sugar until they are caramelized.
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To serve, use fresh coriander and a drizzle of lime juice. To finish it off use some coriander chutney or herbed raita.
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