Paneer tacos | Paneer & corn taco is a wonderful Indian Mexican fusion, combining paneer & sweet corn with Mexican spices and topped with some delicious fixins!
Tacos, a Mexican classic is always a hit with adults and kids alike. Crunchy flour/corn tortilla, delicious filling and topped with a number of fixins! A riot of flavors and texture in every bite! I doubt anyone would not like it.
We love Mexican cuisine!! I find it has a lot of similarities to Indian cuisine except for some specific chile peppers. Spices like cumin are very frequently used in both. We usually dine out for a hearty Mexican fare about once a month (moreover to enjoy a big piece of Tres leche cake ! Ohh divine!!).
My small town is dotted with a number of them! So when we are not visiting a restaurant I simply make some at home. Since actually, there’s really not much to it. Like these paneer tacos, all prep done and dusted within half an hour.
Of course with the use of some readymade tacos, these are a breeze to whip up. I haven’t ventured into making any kind of tortilla or taco shell from scratch, may be someday I will. I’ve used these organic blue corn tacos which I picked up from Whole Foods last week.
My son was pretty excited to see these purple hued tacos and kept on hovering around the kitchen to have his share of it 😀 Needless to say he enjoyed it!
I love how versatile taco fillings are and today, I’ve made a vegetarian version to share with you guys! The creamy paneer and sweetness and crunch from the corn meld beautifully together! Have you tried that combination? If not you must, maybe start off with these paneer tacos or these melt in the mouth corn and paneer kebabs .
For an interesting twist, you can use paneer tikka for the taco filling.
- HOW TO MAKE PANEER TACOS AT HOME?
- WE LOVE THESE PANEER AND CORN VEGETARIAN TACOS RECIPE BECAUSE
- STEP BY STEP INSTRUCTIONS TO MAKE PANEER TACOS | PANEER AND CORN TACOS | MEATLESS TACOS
- HOW TO MAKE PANEER TACOS?
- Paneer Tacos | Paneer & Corn Tacos, An Indian Mexican Fusion
HOW TO MAKE PANEER TACOS AT HOME?
The best part about these easy vegetarian tacos is the taco filling itself.
For this vegetarian taco filling recipe, I’ve seasoned paneer cubes with spices like cumin powder, chili powder, oregano, paprika, pepper, and a small bouillon cube.
The paneer cubes were then sauteed with garlic, onion, bell peppers and some corn. A dash of lime juice, in the end, added a nice zesty finish, and of course that little sprinkle of cilantro too for some freshness!
Lay out all the toppings in separate bowls and let everyone assemble their tacos as they’d like!
These paneer tacos are very mildly spiced, so you will have to increase the chili powder quite considerably, also add in some cayenne pepper for more heat. If you want to avoid the hassles of individual spices, simply use store bought taco seasoning.
You can also use a soft tortilla instead of the hard taco shell! You can also add some beans and veggies to the filling for black bean and vegetable tacos, or a bit of taco sauce, really one can hardly ever go wrong with a taco, these are so versatile and easily adaptable as the possible permutations and combinations are limitless.
WE LOVE THESE PANEER AND CORN VEGETARIAN TACOS RECIPE BECAUSE
- It is quick & fuss-free
- Perfect for busy weeknights.
- Wholesome, delicious and satisfying.
If you are looking for some taco dinner ideas or vegetarian taco ideas or taco Tuesday ideas , give this vegetarian version a go. If you don’t like paneer you may use tofu too.
This is seriously one of the best vegetarian tacos I’ve tried and I’m sure you will enjoy it as well!
STEP BY STEP INSTRUCTIONS TO MAKE PANEER TACOS | PANEER AND CORN TACOS | MEATLESS TACOS
For the tomato salsa
1.Add tomatoes, onions, jalapeños, grated garlic in a mixing bowl.
2.Add lime juice, mix well and season with salt and pepper.
3.Add cilantro leaves and mix well. Taste, adjust seasonings as per desired taste, adding more lime juice if required. You can prepare it a couple of hours in advance to let the flavors mingle.
For the paneer and corn filling
1.Transfer paneer cubes in a bowl, add all the spices and mix gently. Set aside whilst you prepare the onion and bell peppers. (I’ve used a bouillon cube, so haven’t added salt at this stage since the cube has salt, I added a little salt in step 5. It’s easier to adjust later rather than adding a lot).
2.Heat oil in a skillet, add minced garlic, sauté until fragrant.
3.Add chopped onions and bell pepper, sauté another 2 minutes. The onions and peppers should retain the crunch.
4.Add in the paneer and sauté on medium low heat, about 2-3 minutes. Ensure that the spices do not burn.
5.Add corn, mix well and cook just until heated through. Check for seasoning and add salt now as required.
6.Add a dash of lime juice, mix and switch off the heat.
7.Add chopped cilantro and fold it in. The filling is ready
To prepare the tacos
1.Heat oven to 350 F. Lay taco shells on a cookie sheet, bake for 5 minutes or until crisp.
2.Place the prepared paneer-corn filling in a bowl. Also place the salsa, lettuce, sour cream and shredded cheese in separate bowls. Spoon filling in tacos, add desired toppings !
NOTES
1.The heat level of the seasoning mix in this recipe is very mild, if you like more spice, add cayenne pepper and increase the chili powder.
2.You can substitute paneer with tofu.
3.You may use 2-3 tsp of taco seasoning instead of the spice mix.
HOW TO MAKE PANEER TACOS?
Paneer Tacos | Paneer & Corn Tacos, An Indian Mexican Fusion
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the tomato salsa
- 2 medium tomatoes, roughly chopped
- 1/3 cup finely chopped red onion
- 1 garlic clove, finely minced
- 1 jalapeno, seeded and chopped, (I used 1/2 a jalapeno)
- 1/2 tbsp lime juice
- 3-4 tbsp finely chopped cilantro
For the paneer and corn filling
- 200 grams paneer (Indian cottage cheese), about 1 & 3/4 cups of paneer cubes
- 3/4 cup sweet yellow corn
- 1 nos. large garlic clove, finely minced
- 1/2 cup finely chopped onions
- 1/2 cup chopped bell peppers
- Dash of lime juice
- 2 tbsp chopped cilantro leaves
For the spice mix
- 1/2 tsp cumin powder
- 1/2 tsp Mexican chili powder
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 small veg bouillon cube
- Salt, to taste, add accordingly as the bouillon cube has salt
For the tacos
- 8 taco shells
- shredded lettuce as required
- tomato salsa as required
- sour cream as required
- Mexican 4 blend cheese as required
Instructions
For the tomato salsa
- Add tomatoes, onions, jalapeños, grated garlic in a mixing bowl.
- Add lime juice, mix well and season with salt and pepper.
- Add cilantro leaves and mix well. Taste, adjust seasonings as per desired taste, adding more lime juice if required. You can prepare it a couple of hours in advance to let the flavors mingle.
For the paneer and corn filling
- Transfer paneer cubes in a bowl, add all the spices and mix gently. Set aside whilst you prepare the onion and bell peppers.
- Heat oil in a skillet, add minced garlic, sauté until fragrant.
- Add chopped onions and bell pepper, sauté another 2 minutes. The onions and peppers should retain the crunch.
- Add in the paneer and sauté on medium low heat, about 2-3 minutes. Ensure that the spices do not burn.
- Add corn, mix well and cook just until heated through. Check for seasoning and add salt now as required.
- Add a dash of lime juice, mix and switch off the heat.
- Add chopped cilantro and fold it in. The filling is ready.
For the tacos
- Heat oven to 350 F. Lay taco shells on a cookie sheet, bake for 5 minutes or until crisp.
- Place the prepared paneer-corn filling in a bowl. Also place the salsa, lettuce, sour cream and shredded cheese in separate bowls. Spoon filling in tacos, add desired toppings!
Notes
- The heat level of the seasoning mix in this recipe is very mild, if you like more spice, add cayenne pepper and increase the chili powder.
- You can substitute paneer with tofu.
- You may use 2-3 tsp of taco seasoning instead of the spice mix.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Paneer Tacos | Paneer & Corn Tacos, An Indian Mexican Fusion
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the tomato salsa
- 2 medium tomatoes, roughly chopped
- 1/3 cup finely chopped red onion
- 1 garlic clove, finely minced
- 1 jalapeno, seeded and chopped, (I used 1/2 a jalapeno)
- 1/2 tbsp lime juice
- 3-4 tbsp finely chopped cilantro
For the paneer and corn filling
- 200 grams paneer (Indian cottage cheese), about 1 & 3/4 cups of paneer cubes
- 3/4 cup sweet yellow corn
- 1 nos. large garlic clove, finely minced
- 1/2 cup finely chopped onions
- 1/2 cup chopped bell peppers
- Dash of lime juice
- 2 tbsp chopped cilantro leaves
For the spice mix
- 1/2 tsp cumin powder
- 1/2 tsp Mexican chili powder
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 small veg bouillon cube
- Salt, to taste, add accordingly as the bouillon cube has salt
For the tacos
- 8 taco shells
- shredded lettuce as required
- tomato salsa as required
- sour cream as required
- Mexican 4 blend cheese as required
Instructions
For the tomato salsa
- Add tomatoes, onions, jalapeños, grated garlic in a mixing bowl.
- Add lime juice, mix well and season with salt and pepper.
- Add cilantro leaves and mix well. Taste, adjust seasonings as per desired taste, adding more lime juice if required. You can prepare it a couple of hours in advance to let the flavors mingle.
For the paneer and corn filling
- Transfer paneer cubes in a bowl, add all the spices and mix gently. Set aside whilst you prepare the onion and bell peppers.
- Heat oil in a skillet, add minced garlic, sauté until fragrant.
- Add chopped onions and bell pepper, sauté another 2 minutes. The onions and peppers should retain the crunch.
- Add in the paneer and sauté on medium low heat, about 2-3 minutes. Ensure that the spices do not burn.
- Add corn, mix well and cook just until heated through. Check for seasoning and add salt now as required.
- Add a dash of lime juice, mix and switch off the heat.
- Add chopped cilantro and fold it in. The filling is ready.
For the tacos
- Heat oven to 350 F. Lay taco shells on a cookie sheet, bake for 5 minutes or until crisp.
- Place the prepared paneer-corn filling in a bowl. Also place the salsa, lettuce, sour cream and shredded cheese in separate bowls. Spoon filling in tacos, add desired toppings!
Notes
- The heat level of the seasoning mix in this recipe is very mild, if you like more spice, add cayenne pepper and increase the chili powder.
- You can substitute paneer with tofu.
- You may use 2-3 tsp of taco seasoning instead of the spice mix.
This green Coriander Coconut Chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosa’s, uttapam, vadas.
Idli, Dosa and the likes are seriously incomplete without sides such as sambhar , chutneys, and podi. This coriander coconut chutney | green chutney is a very basic variation of the many existing coconut chutneys and a very simple one, to say the least.
You just need grated coconut and coriander leaves as the main ingredients, the remainder of the ingredients can be varied.
This is similar to the coconut chutney I’ve shared earlier. Now there are many variations even to this basic green coriander coconut chutney you can try, like the addition of garlic, cumin seeds, substitute the tamarind for lime juice or yogurt, or even addition of a few mint leaves for a different flavor profile.
Whatever you choose to add, this chutney will taste great nonetheless! It is the perfect accompaniment for soft, fluffy idlis .
- YOU MAY ALSO WANT TO CHECK THESE IF YOU HAVEN’T ALREADY
- STEP BY STEP INSTRUCTIONS TO MAKE CORIANDER COCONUT CHUTNEY | GREEN CHUTNEY FOR IDLI
- HOW TO MAKE CORIANDER COCONUT CHUTNEY | GREEN COCONUT CHUTNEY?
- Coriander coconut chutney | Green Coconut Chutney For Idli Dosa
YOU MAY ALSO WANT TO CHECK THESE IF YOU HAVEN’T ALREADY
- Sambhar
- Coconut chutney
- Spicy and tangy South Indian tomato chutney
STEP BY STEP INSTRUCTIONS TO MAKE CORIANDER COCONUT CHUTNEY | GREEN CHUTNEY FOR IDLI
1.Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
2.For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
NOTES
1.Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead. 2.If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
HOW TO MAKE CORIANDER COCONUT CHUTNEY | GREEN COCONUT CHUTNEY?
Coriander coconut chutney | Green Coconut Chutney For Idli Dosa
Ingredients1x2x3x
- 1 cup freshly grated coconut
- 1 cup tightly packed coriander/cilantro leaves with tender stalks
- 1/2 inch ginger
- 2-3 green chillies, adjust as per desired heat
- 2 tbsp dalia (split roasted chickpeas/roasted chana dal)
- gooseberry sized ball of tamarind/lemon juice
- pinch of sugar, optional
- salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
Notes
- Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead.
- If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
- Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a lovely week ahead!
Regards,
Freda
