Paneer Tikka Tacos Recipe

Paneer Tikka Tacos Recipe  An Indian-Mexican fusion delight! Paneer Tikka Tacos are a fantastic fusion of Indian and Mexican cuisines, offering a burst of flavor in every bite. The smoky, spiced paneer tikka filling combined with fresh toppings and a zesty sauce makes for an exciting and satisfying meal. Here’s a comprehensive recipe to help you create your own delicious Paneer Tikka Tacos.

 

🌶 Ingredients:

For Paneer Tikka:
– 200g paneer (cubed)
– 3 tbsp thick yogurt
– 1 tsp ginger-garlic paste
– ½ tsp turmeric
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 tsp roasted cumin powder
– Salt to taste
– 1 tbsp lemon juice
– 1 tbsp oil
– Diced capsicum & onion (optional)

For Tacos:
– 4–6 small tortillas or soft taco shells
– Green chutney or mint mayo
– Sliced onions or coleslaw
– Fresh coriander
– Lemon wedges

🔥 Instructions:

1️⃣ Marinate the Paneer:
Mix yogurt, spices, lemon juice, and oil. Add paneer cubes (and veggies). Rest 30 min.

2️⃣ Cook the Tikka:
Sauté or grill paneer on a hot pan until golden and smoky.

3️⃣ Prepare Tacos:
Warm tortillas, spread green chutney or mayo.

4️⃣ Assemble:
Add cooked paneer tikka, onions/coleslaw, and fresh coriander.

5️⃣ Serve:
Squeeze lemon, fold, and enjoy!

More Information Paneer Tikka Tacos

Paneer Tikka Tacos are a fantastic fusion of Indian and Mexican cuisines, offering a burst of flavor in every bite. The smoky, spiced paneer tikka filling combined with fresh toppings and a zesty sauce makes for an exciting and satisfying meal. Here’s a comprehensive recipe to help you create your own delicious Paneer Tikka Tacos.

 

Paneer Tikka Tacos: A Flavorful Fusion Fiesta!

 

Taco Tuesday just got a whole lot more exciting with these incredible Paneer Tikka Tacos! This recipe brings together the beloved smoky and spicy flavors of Indian paneer tikka with the fun and customizable nature of tacos. Perfect for a weeknight dinner or a lively gathering, these tacos are sure to impress.

 

Why You’ll Love Paneer Tikka Tacos

 

• Fusion Fun: A unique blend of Indian spices and Mexican flair.
• Vegetarian Delight: A hearty and flavorful option for vegetarians.
• Customizable: Easy to adjust spice levels and toppings to your preference.
• Quick to Assemble: Once the paneer is cooked, assembling the tacos is a breeze.
• Crowd-Pleaser: A hit with both Indian food lovers and taco enthusiasts.

 

Ingredients

 

 

For the Paneer Tikka

 

• 250g paneer, cut into 1-inch cubes
• ½ cup thick plain yogurt (or hung curd for best results)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (Kashmiri chili powder for color, or regular for heat)
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp chaat masala
• 1 tbsp lemon juice
• 1 tbsp mustard oil (optional, for authentic flavor)
• Salt to taste
• ½ cup diced bell peppers (red, green, yellow)
• ¼ cup diced onion

 

For the Creamy Mint-Cilantro Chutney (Optional but highly recommended!)

 

• ½ cup fresh coriander leaves
• ¼ cup fresh mint leaves
• 1-2 green chilies (adjust to your spice preference)
• 1-inch piece ginger
• 1 tbsp lemon juice
• 2-3 tbsp plain yogurt (or Greek yogurt)
• Salt to taste
• 1-2 tbsp water (to adjust consistency)

 

For Assembly

 

• 8-12 small tortillas (corn or flour, street taco size recommended)
• Optional Toppings:
  • Shredded lettuce or cabbage
  • Thinly sliced red onions
  • Diced tomatoes
  • Avocado slices or guacamole
  • Extra fresh cilantro for garnish
  • Lime wedges for serving
  • Shredded cheese (cheddar or a Mexican blend)

 

Instructions

 

 

1. Marinate the Paneer

 

• In a large bowl, whisk together the thick yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, chaat masala, lemon juice, mustard oil (if using), and salt.
• Add the paneer cubes, diced bell peppers, and diced onion to the marinade. Gently toss to ensure everything is evenly coated.
• Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

 

2. Prepare the Mint-Cilantro Chutney

 

• In a blender or small food processor, combine coriander leaves, mint leaves, green chilies, ginger, lemon juice, and salt.
• Blend until a coarse paste forms. Add 2-3 tablespoons of yogurt and blend again until smooth and creamy. Add a tablespoon or two of water if needed to reach your desired consistency.
• Taste and adjust seasoning. Set aside.

 

3. Cook the Paneer Tikka

 

• Pan-Frying Method: Heat 1-2 tablespoons of oil in a large non-stick skillet or cast-iron pan over medium-high heat.
  • Once hot, add the marinated paneer and vegetables in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
  • Cook for 3-5 minutes per side, until the paneer is golden brown and slightly charred, and the vegetables are tender-crisp.
• Grilling Method: Thread the marinated paneer and vegetables onto skewers.
  • Preheat a grill to medium-high heat.
  • Grill the skewers for 8-12 minutes, turning occasionally, until the paneer is slightly charred and cooked through.
• Oven/Air Fryer Method: Arrange the marinated paneer and vegetables on a baking sheet or in an air fryer basket in a single layer.
  • Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and slightly browned.
  • Air fry at 180°C (350°F) for 10-15 minutes, shaking the basket occasionally.

 

4. Warm the Tortillas

 

• Heat the tortillas on a dry skillet, directly over a gas burner, or in the microwave until warm and pliable. A slight char on corn tortillas adds great flavor.

 

5. Assemble the Tacos

 

• Lay out your warmed tortillas.
• Spread a spoonful of the creamy mint-cilantro chutney on the base of each tortilla.
• Add a generous portion of the cooked paneer tikka and vegetables.
• Top with your desired garnishes: shredded lettuce/cabbage, sliced red onions, diced tomatoes, avocado, and a sprinkle of fresh cilantro.
• If using cheese, you can add it before the other toppings and briefly melt it under a broiler or in the microwave.
• Serve immediately with lime wedges on the side for an extra squeeze of freshness.

 

Tips for Success

 

• Hung Curd is Key: For the best tikka marinade, use hung curd (yogurt drained of excess water). This prevents the marinade from becoming too watery and helps it cling to the paneer.
• Don’t Overcook Paneer: Paneer can become rubbery if overcooked, so cook it just until golden brown.
• Balance Flavors: The mint-cilantro chutney adds a cooling, tangy counterpoint to the spicy tikka. Don’t skip it!
• Homemade Tortillas: If you have time, fresh homemade tortillas elevate these tacos to another level.

Enjoy your Paneer Tikka Tacos – a vibrant and delicious culinary adventure!