These paneer tacos are Mexican-Indian fusion dish that gets ready in just 30 minutes.
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.
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❤️ 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.
🎥 Paneer Tacos Recipe Video
👩🍳 How To Make Paneer Tacos? (Pics)
- Take all purpose flour, salt, garlic powder, chili powder, cumin powder and smoked paprika in a bowl.
- Mix everything together.
- Add paneer cubes.
- Mix and coat the paneer with this spiced flour mixture.
- Heat the oil in a wide pan on medium heat. Once hot add paneer in a single layer.
- Toss them around for even browning. Pan fry them until they are light brown and slightly crisp around the edges. Do not overcook them otherwise paneer will get chewy and rubbery.
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.
Check Out Other Mexican Recipes
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📋 Recipe Card
Paneer Tacos Recipe (30 Minutes Only)
Ingredients
- 7 oz (200 grams) Paneer cut into cubes
- 2 tablespoons All purpose flour (Maida)
- ½ teaspoon Chili powder
- ¼ teaspoon Garlic powder
- ¼ teaspoon Cumin powder
- ¼ teaspoon Smoked paprika
- Salt to taste
- 2 tablespoons Oil for pan-frying paneer
- 10 Corn tortilla
- 1 batch Black bean and corn salsa
- 1 batch Chipotle sauce
- Cilantro for garnishing
- Lime cut into wedges
Instructions
- Prepare the salsa and sauce first and keep them ready.
- Take all purpose flour, salt, garlic powder, chili powder, cumin powder and smoked paprika in a bowl. Mix everything together.
- Add paneer cubes. Mix and coat the paneer with this spiced flour mixture.
- Heat the oil in a wide pan on medium heat. Once hot add paneer in a single layer. Toss them around for even browning. Pan fry them until they are light brown and slightly crisp around the edges. Do not overcook them otherwise paneer will get chewy and rubbery.
- 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).
- Assemble paneer tacos: On the tortilla, add pan-fried paneer cubes, top with salsa, a drizzle of chipotle sauce, garnish with cilantro leaves, squeeze fresh lime juice and enjoy.
Notes
- Customizable: Just like any other tacos, the sky is the limit when serving! Try some veggie fajitas, pico de gallo, some avocados instead of black bean corn salsa. Try avocado lime dressing or spicy guacamole instead of chipotle sauce.
- Do not overcook the paneer otherwise, 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.
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