Paneer Tacos – Mexican Indian fusion Tacos made with sauteed paneer, fresh salsa and cilantro jalapeno crema. These tacos are super flavorful and easy to put together.
Few of our favorite Indo Mexican Recipes – Masala Vegetable Quesadillas, Indian Style Nachos, Indian Potato Tacos and Masala Corn Toast.
Tacos is a traditional Mexican food where corn/wheat tortillas are stuffed with a filling and topped with various condiments and sauces.
In this Indo Mexican Taco we use Paneer as the main filling. Paneer is a Indian cottage cheese. Milky, creamy and mild in flavor, Paneer compliments well with spicy flavors and makes a flavorful taco.
This Indian style Paneer Taco has 4 main components
The main filling made with paneer, fresh homemade pico de gallo and a creamy tangy sauce.
- Paneer Filling – paneer, onion and bell pepper and corn are tossed with spices and pan fried.
- Pico de Gallo – made with fresh tomato, onion, cilantro and jalapeno. This raw salsa adds freshness and flavor to the paneer tacos.
- Cilantro Jalapeno Crema – creamy and tangy, this sauce just elevates the over all flavor of the taco.
- Tortilla – I used store bought white corn tortilla, you can use either corn or wheat tortillas.
How to make Paneer Tacos?
Pico de Gallo
- To a bowl add 2 finely chopped medium tomato, ½ cup finely chopped onion, 1 small chopped jalapeno and ¼ cup of finely chopped cilantro.
- Add a tablespoon of lime juice and salt to taste. Mix it well, taste and adjust the seasoning.
Cilantro Jalapeno Crema
- To a small blender jar add sour cream, coriander leaves, garlic clove, jalapeno (remove seeds if you like it mild), cumin powder and salt.
- Puree till creamy. Taste and adjust the salt. Keep the crema chilled till you are ready to serve.
Easy Pickled Onion
Thinly slice half of a red onion and add lemon juice, salt and sugar. Mix and set aside for it to marinate.
Paneer Filling
Soak 1 cup of paneer cubes in hot water for 5 minutes for them to soften ( you can skip this step if using fresh home made paneer). Now In a bowl add the paneer, spices and salt. Toss gently and set a side while we pan fry the peppers.
Heat oil in a skillet and add sliced onion, sliced red and green bell pepper, chopped garlic . Add ¼ teaspoon of pinch of salt and cook for 5 minutes, stirring occasionally.
Add corn and cook for couple more minutes. Reduce the heat and add the spice coated paneer. If the mixture is getting dry, sprinkle some water and cook it. . Cook for 5 minutes. Turn off the heat and add some lime juice and cilantro. Toss gently.
Making the Paneer Tacos
Char the corn tortilla directly on the gas stove or in a pan.
Add the paneer mixture on top of the tortilla, followed by pico de gallo, cilantro jalapeno crema, pickled onion and pickled jalapeno.
Serve it with a wedge of lime. Enjoy immediately.
Tips & Notes
Use paneer which is fresh. If using frozen paneer, soak the paneer in hot water for 5-10 minutes.
The spices used to marinate paneer can be replaced with taco seasoning and paprika.
While making Pico, I like to soak the chopped onion in lemon juice and water for few minutes. It reduced the strong pungent flavor of the raw onion.
Paneer Tacos
Ingredients
Easy Pickled Onion
- ½ medium thinly sliced onion
- ¼ teaspoon salt
- generous squeeze of lemon juice or use 1 tablespoon vinegar
- 1 teaspoon sugar
Pico de Gallo
- 2 medium tomato ( seeds removed, finely chopped)
- ½ red onion, finely chopped see note
- ¼ cup cilantro, finely chopped
- 1 small jalapeno, finely chopped
- lime juice to taste
- salt to taste
Cilantro Jalapeno Crema
- ½ cup sour cream or greek yogurt
- 2 small garlic clove
- ½ jalapeno
- hanfull of cilantro
- 1.5 teaspoon cumin powder
- 1 pinch sugar
- salt to taste
Paneer Filling
- 1 medium onion, sliced
- `1 small red bell pepper, sliced
- 1 small red bell pepper, sliced
- 3 garlic cloves, minced
- ½ cup corn
- 1 ½ cups paneer, cubed
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon cumin powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon crushed black pepper
- salt to taste
- lemon juice to taste
Assemble
- 8 small corn or wheat tortillas
- pickled jalapeno ( used store bought)
- lemon wedges
Instructions
Easy Pickled Onion
- Thinly slice half of a red onion and add lemon juice, salt and sugar. Mix and set aside for it to marinate.
Pico de Gallo
- To a bowl add 2 finely chopped medium tomato, ½ cup finely chopped onion, 1 small chopped jalapeno and ¼ cup if finely chopped cilantro.
- Add a tablespoon of lime juice and salt to taste. Mix it well, taste and adjust the seasoning.
Cilantro Jalapeno Crema
- To a small blender jar add sour cream, coriander leaves, garlic clove, jalapeno ( remove seeds if you like it mild), cumin powder and salt.
- Puree till creamy. Taste and adjust the salt. Keep the crema chilled till you are ready to serve.
Paneer Filling
- Soak 1 cup of paneer cubes in hot water for 5 minutes for them to soften ( you can skip this step if using fresh home made paneer). Now In a bowl add the paneer, spices and salt. Toss gently and set a side while we pan fry the peppers.
- Heat oil in a skillet and add sliced onion, sliced red and green bell pepper, chopped garlic and chopped jalapeno. Add a pinch of salt and cook for 5 minutes, stirring occasionally.
- Add corn and cook for couple more minutes. Reduce the heat and add the spice coated paneer. If the mixture is getting dry, sprinkle some water and cook it. . Cook for 5 minutes. Turn off the heat and add some lime juice and cilantro. Toss gently.
Making the Paneer Tacos
- Char the corn tortilla directly on the gas stove or in a pan.
- Add the paneer mixture on top of the tortilla, followed by pico de gallo, cilantro jalapeno crema, pickled onion and pickled jalapeno.
- Serve it with a wedge of lime. Enjoy immediately.
Notes
Pico de Gallo can be replaced with store bought salsa. While making Pico, I like to soak the chopped onion in lemon juice and water for few minutes. It reduced the strong pungent flavor of the raw onion.
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