Ingredients:
For Paneer Mixture:
– 2 tablespoons oil
– ½ teaspoon cumin seeds
– 3-4 cloves garlic, chopped
– 1 cup onion, chopped
– 1 cup tomatoes, chopped
– 2 teaspoons taco seasoning
– ¼ teaspoon haldi (turmeric powder)
– ½ teaspoon kashmiri lal mirch (or paprika)
– 2 tablespoons chipotle peppers in adobo sauce, chopped
– Salt to taste
– 225 grams paneer, crumbled
– ¼ teaspoon garam masala
– ¼ cup fresh cilantro leaves
For Creamy Chipotle Sauce:
– ½ cup sour cream
– 2 tablespoons cilantro
– 1 tablespoon fresh lime juice
– 1 clove garlic
– 2 chipotle peppers in adobo sauce
– ⅛ teaspoon salt
– Pinch of black pepper
– 1 tablespoon water (optional)
To Assemble Each Taco (Makes 8):
– 1 taco shell (you’ll need 8 shells total)
– 2 spoonfuls of paneer mixture
– 3 tablespoons cheddar cheese, shredded (you’ll need 1 ½ cups total)
– ⅓-1/2 cup romaine lettuce, shredded (you’ll need 4 cups total)
– 1 tablespoon chipotle sauce
– Few cilantro leaves
– Few chopped onions
Instructions:
Step 1 – Cook Spicy Paneer Mixture:
1. Heat up a Dutch castiron or large skillet on medium heat. Once the pan is hot, add oil and allow it to heat up. Then add cumin seeds. Cook for 30 seconds until they sizzle.
2. Add onions and season with a little salt. Sauté for 2-3 minutes or until the onions are translucent.
3. Now add the tomatoes and again season with a little salt. Cook for a minute.
4. Add the chopped chipotle peppers, taco seasoning, garam masala, turmeric powder, and Kashmiri red chili powder. Sauté for 30 seconds.
5. Add 2 tablespoons of water to prevent the spices from burning. Cook for another 3 minutes.
6. Cover and cook the onion-tomato mixture for 3-4 minutes until you have a paste-like consistency.
7. Add the crumbled paneer. Sauté for a couple of minutes and break down the paneer until it’s all incorporated into the onion-tomato mixture.
8. Add fresh cilantro and turn off the stove. You may need a tablespoon of water to deglaze the pan. Your paneer filling is ready!
Step 2 – Make Creamy Chipotle Sauce:
1. In a small food processor, combine all the ingredients for the chipotle sauce – sour cream, garlic, cilantro, fresh lime juice, chipotle peppers in adobo sauce, salt, and black pepper.
2. Pulse the ingredients for a few seconds until smooth and creamy. Water is optional; add 1 tablespoon only if you want to dilute the sauce slightly.
Step 3 – Assemble the Paneer Tacos with Spicy Chipotle Sauce:
1. Grab a taco shell and add a couple of spoonfuls of the paneer filling.
2. Add about 3-4 tablespoons of shredded cheddar cheese.
3. Bake the taco in a toaster oven for 4-5 minutes or until the cheese is fully melted.
4. Top the melted cheese with shredded lettuce.
5. Drizzle some of the creamy chipotle sauce over the lettuce.
6. Garnish with chopped onions and fresh cilantro leaves.
Enjoy your Paneer Tacos with Creamy Chipotle Sauce!
I hope you enjoy making and eating these delicious Indian-Mexican fusion tacos. If you have any more questions or need further assistance, feel free to ask!