Imagine lightly charred corn tortillas filled with perfectly spiced, crisp yet soft paneer cubes, topped with black bean corn salsa and finished with a drizzle of spicy chipotle sauce, a scatter of fresh cilantro and a squeeze of lime juice.
❤️ You’ll Love This Paneer Tacos Recipe
Easy: This paneer tacos recipe is ready in 30 minutes (along with a topping of salsa and sauce making). Weeknight meal: As it is quick to make, these tacos make a filling, healthy weeknight dinner for your family. Customizable: Just like any other tacos, the sky is the limit when serving! Try some veggie fajitas, pico de gallo, and some avocados instead of black bean corn salsa. Try avocado lime dressing or spicy guacamole instead of chipotle sauce on your paneer tacos.
🧾 Ingredient Notes
Here is the pic of the ingredients you’ll need to make paneer tacos. Check out black bean corn salsa and chipotle sauce recipe posts for their ingredients and instructions.
Paneer: t is available in the dairy section in Indian grocery stores. Occasionally I make homemade paneer, but for convenience, I mostly use store-bought. Tortillas: We prefer small corn tortillas around 6 inches in diameter. You can use flour tortillas as well. Seasonings: I have used garlic powder, chili powder, cumin powder and smoked paprika. Alternately, you can use ready taco seasoning. Flour: The coating of flour makes the paneer cubes slightly crisp around the edges after pan-frying.
👩🍳 How To Make Paneer Tacos? (Pics)
Remove them to a plate and keep it ready. Right before serving, char the tortilla slightly on the direct flame (only a few seconds per side). To assemble paneer tacos, on warm tortilla, add pan-fried paneer cubes, top with salsa, a drizzle of chipotle sauce, garnish with cilantro leaves, squeeze fresh lime juice and enjoy.
💭 Expert Tips
Do not overcook the paneer otherwise, the paneer will get chewy and hard. Don’t keep the tortilla on the flame for long otherwise, they will dry out and break as you fold it. If you have an electric stove then warm up the tortilla in the hot cast iron pan by pressing with a spatula (for only 8-10 seconds per side). Serve in 2 tortillas (double layer): Because corn tortillas are delicate and tend to fall apart if fresh. That’s what they do in Mexico.
Did you try paneer tacos recipe? I’d love to hear about it! Leave a review in the comment section below.
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