Paneer Tacos Recipe – Kashmiri Chili & Cilantro-Mint Crema

Last Updated on 4 months by Neha Deshmukh

Paneer Tacos Recipe – Kashmiri Chili & Cilantro-Mint Crema

Hey everyone! I’m so excited to share this recipe with you – Paneer Tacos with a vibrant Kashmiri chili marinade and a dreamy cilantro-mint crema. Honestly, I was a little skeptical at first. Tacos with paneer? But trust me, the combination is incredible. It’s a fun fusion dish that’s bursting with flavor, surprisingly easy to make, and a total crowd-pleaser. I first made these for a casual get-together with friends, and they were gone in minutes!

Why You’ll Love This Recipe

These paneer tacos are a delightful twist on traditional tacos. They’re packed with protein, incredibly flavorful, and offer a wonderful textural contrast between the crispy paneer and the creamy crema. Plus, they come together quickly – perfect for a weeknight meal or a weekend fiesta. You get the best of both worlds: the familiar comfort of tacos with the exciting flavors of Indian cuisine.

Ingredients

Here’s what you’ll need to make these amazing paneer tacos:

• 1 Tbsp yogurt
• 1 Tbsp tomato paste
• 3/4 tsp Kashmiri chili powder or paprika
• 1/2 tsp dried oregano
• 3/4 tsp ground cumin
• 1/4 tsp granulated garlic or 1 clove minced garlic
• 1/2 tsp salt
• 8 oz paneer
• 1 Tbsp neutral oil (like avocado)
• 1/4 cup cilantro
• 1 green chili
• 1/4 cup Greek yogurt
• 1 Tbsp almond flour or pepitas
• 1/2 tsp granulated garlic
• 1/2 tsp whole cumin seeds
• 1 red onion (thinly sliced)
• 1/4 cup cilantro leaves
• Tortillas

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Chili Powder: This is where the magic happens! Kashmiri chili powder gives a beautiful color and a mild, fruity heat. If you can’t find it, paprika is a good substitute, but it won’t have the same depth of flavor.
• Paneer: Use a good quality paneer that isn’t too soft. You want it to hold its shape while frying. I prefer using paneer that hasn’t been frozen, as it tends to crumble more easily. About 225 grams will do nicely.
• Pepitas/Almond Flour: Both work beautifully in the crema, adding a subtle nutty flavor and helping to thicken it. Pepitas (pumpkin seeds) offer a slightly earthier taste, while almond flour is a bit more neutral.
• Tortillas: Feel free to use your favorite type! Corn tortillas are traditional, but flour tortillas are also delicious. You can even explore regional variations like roti or paratha for a truly Indian-inspired twist. My aunt always uses whole wheat tortillas for extra fiber.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the paneer into about ½-inch cubes. Not too big, not too small – just right for tucking into a taco.
2. In a bowl, whisk together the yogurt, tomato paste, Kashmiri chili powder, oregano, cumin, garlic, and salt. This is your marinade, and it smells amazing.
3. Coat the paneer cubes evenly in the marinade. Make sure every piece is nicely covered. Let it sit for at least 15 minutes, or even overnight in the fridge for a deeper flavor.
4. Heat the oil in a non-stick pan over medium-high heat. Add the marinated paneer and cook until golden brown and crispy on all sides – about 6-8 minutes.
5. While the paneer is cooking, let’s make the crema! Blend the cilantro, green chili, Greek yogurt, almond flour/pepitas, garlic, salt, and cumin seeds until smooth and creamy. Add a splash of water if needed to reach your desired consistency.
6. Warm the tortillas on a dry pan or directly over a gas flame until pliable.
7. Assemble the tacos! Fill each tortilla with the crispy paneer, a generous dollop of crema, thinly sliced red onion, and fresh cilantro leaves. A drizzle of chili oil is optional, but highly recommended if you like a little extra heat.

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Work in batches to ensure even cooking and maximum crispiness.
• For extra flavor, marinate the paneer overnight. It really allows the spices to penetrate the paneer.
• Taste the crema and adjust the seasoning as needed. Add more chili for heat, or more salt for flavor.

Variations

• Spicy Mango Salsa: My friend Priya loves adding a spicy mango salsa to her tacos for a sweet and tangy kick.
• Mint Chutney: Swap the cilantro-mint crema for a vibrant mint chutney for a different flavor profile.
• Roasted Vegetables: Add some roasted vegetables like bell peppers and onions to the tacos for extra nutrients and flavor.

Vegan Adaptation

To make these tacos vegan, simply substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Use a plant-based yogurt for the marinade and crema.

Gluten-Free Adaptation

These tacos are naturally gluten-free if you use corn tortillas. Be sure to check the label on your tortillas to confirm they are certified gluten-free.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of green chili in the crema or use a milder chili powder. You can also remove the seeds from the green chili to reduce the heat.

Festival Adaptations

During Navratri, you can easily adapt this recipe by skipping the onion and garlic. The tacos will still be incredibly flavorful!

Serving Suggestions

These paneer tacos are fantastic on their own, but they’re even better with a side of:

• Mexican rice
• Black beans
• Guacamole
• Pickled vegetables

Storage Instructions

Leftover paneer can be stored in an airtight container in the refrigerator for up to 3 days. The crema can also be stored in the refrigerator for up to 3 days. It’s best to assemble the tacos fresh, as the tortillas can get soggy if stored.

FAQs

What is the best type of paneer to use for tacos?

A firm, non-frozen paneer works best. It holds its shape well during frying and has a pleasant texture.

Can I make the crema ahead of time?

Yes, you can! The crema can be made up to 3 days in advance and stored in the refrigerator.

What can I substitute for almond flour/pepitas in the crema?

Sunflower seeds or cashew powder are good substitutes.

How can I adjust the spice level of this recipe?

Reduce the amount of green chili or use a milder chili powder.

What are some good side dishes to serve with paneer tacos?

Mexican rice, black beans, guacamole, and pickled vegetables are all great options.

Can I grill the paneer instead of pan-frying it?

Absolutely! Grilling the paneer will give it a smoky flavor. Just be careful not to overcook it, or it will become dry.