So I’ve been conceptualizing/dreaming/thinking of these paneer tacos for a long time. The idea came to me while on the Caltrain home from the city (I was really hungry) a month or so ago. And then, I finally went to Taco Tuesday at Nick’s Crispy Tacos in San Francisco and had the most amazing veggie tacos; those tacos pretty much convinced that I just had to make these.
There are many ways you can make these (because you can season the paneer in different ways; see how at the bottom of this post) and I’ve been imagining every single combination. While I don’t have time to experiment with every single possibility (maybe I’ll get through all the ways slowly), I want to share with you the easiest, quickest and delicious way to get these babies in your mouth.
- For the paneer you will need:
- 6 oz of paneer, cut into ½ inch strips
- 2 tablespoons canola oil
- 3 tablespoons taco seasoning
- You can find instructions and ingredients for the tomato-cucumber salsa here. I omitted the cucumbers for this recipe.
- For the yogurt sour cream (this tastes like sour cream but is so much healthier!):
- 1 cup Greek Yogurt
- ¼th cup mayonanaise
- 1 clove of garlic, diced
- 2 tablespoons chopped coriander leaves
- a pinch of chili powder
- 1 tablespoon lemon juice
- salt to taste
- For the Indian-spiced peppers and onions:
- ½ green bell pepper, cut into strips
- ½ white onion, cut into strips
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 2 tablespoons of canola oil
- Other fixings you will need:
- For the cilantro-lime rice: simply cook about ½ cup of rice, and mix in 2 tablespoons of coriander leaves and 1 tablespoon of lime juice.
- ½ cup of black beans, heated up and seasoned with salt, taco seasoning and crushed red chili pepper
- 4 soft tortillas, warmed on a pan with a little bit of oil
- Lime wedges to serve on the side
- Cholula (for people like me who can't eat anything without hot sauce or ketchup)
- Prepare the paneer: In a pan, heat the canola oil on medium-high heat. Carefully place the paneer strips into the pan and brown on all sides. This should be fast- about 5-7 minutes. Drain the paneer strips on a paper towel and add the taco seasoning to coat the strips well; toss well. Set aside.
- For the yogurt sour cream: Just mix everything together and keep cool until ready to use.
- For the indian spiced peppers and onions: Using the same pan as you did to cook the paneer, add the oil and heat on medium-high heat. Then add the cumin and let cook for a few minutes. Now add the vegetables and garam masala. Cook for about 8-10 minutes, until vegetables are done.
- Assemble your tacos! Lay the tortilla on a flat surface and put a small amount of rice first. Top with black beans, peppers/onion, 2 strips of paneer, a squeeze of lime juice, tomato salsa, the yogurt sour cream, and a couple of slices of avocado. Eat immediately and let anyone else who wants to eat assemble their own taco (just because by this point you don't care and just want to devour your creation).
Marinate the paneer in yogurt, a blend of Indian spices (ask me for which ones if you go this route) and then grill it.
Cook the paneer with vegetables such as zucchini, mushroom, carrots and then flavor with taco seasoning
You can even beer batter the paneer and make something like these fried avocado tacos.