Paneer Taco Recipe – Crispy Shells & Veggie Filling

Last Updated on 2 months by Neha Deshmukh

Paneer Taco Recipe – Crispy Shells & Veggie Filling

Hey everyone! I’m so excited to share this recipe with you – Paneer Tacos! It’s a fun fusion dish that brings together the vibrant flavors of Indian cuisine with the beloved format of Mexican tacos. I first made these for a potluck and they were a huge hit. Seriously, people were asking for the recipe before they even finished their first taco! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average tacos. We’re swapping out the traditional fillings for a delicious, spiced paneer and veggie mix. The crispy, homemade taco shells add such a satisfying crunch, and the fresh toppings really brighten everything up. It’s a surprisingly easy recipe that’s perfect for a weeknight dinner or a fun weekend treat. Plus, it’s a fantastic way to introduce your friends and family to the wonderful world of Indian-inspired fusion food!

Ingredients

Here’s what you’ll need to make these amazing Paneer Tacos:

• 1.5 cups chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage) – about 200g
• 2 tomatoes, chopped – about 300g
• 0.75 cup grated paneer – about 150g
• 3-4 tbsp coriander leaves or parsley, finely chopped
• Pepper powder or dried red chilli flakes, to taste
• Salt, to taste
• 1.5 tbsp olive oil – about 22ml
• 0.5 cup baked beans (optional) – about 120ml
• Homemade tomato salsa
• Homemade sour cream (optional)
• Corn tortillas (rolled out)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Paneer is the star here – its mild flavor and crumbly texture work beautifully with the spices. Don’t be afraid to use a good quality paneer; it really makes a difference.

Corn tortillas are my preference for this recipe because they hold their shape well when fried. But feel free to experiment!

And the baked beans? That’s my little twist! I love adding a bit of unexpected texture and flavor. It’s totally optional, but I highly recommend giving it a try. It’s a nod to the Anglo-Indian influence in our cuisine, and it just works.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a pan over medium heat. Add the chopped mixed vegetables and sauté for 2-3 minutes, until they start to soften.
2. Next, add the grated paneer and sauté for another minute, just until it’s lightly warmed through. Remove from the heat and let it cool slightly.
3. In a bowl, combine the sautéed vegetable-paneer mixture with the chopped tomatoes, salt, and pepper/chilli flakes. Give it a good mix and set the filling aside.
4. Now, for the taco shells! Roll out your corn tortillas into roughly 6-inch circles. Use a fork to prick them lightly – this prevents them from puffing up too much when frying.
5. Heat oil in a deep pan or fryer. Carefully fry a tortilla for a few seconds on each side. While it’s still pliable, gently press a taco mold into the center to shape it. Fry until golden brown and crispy. Repeat with the remaining tortillas.
6. Finally, fill each crispy taco shell with about 2 tablespoons of the vegetable-paneer mixture. Top with baked beans (if using), a generous dollop of homemade tomato salsa, a swirl of sour cream (optional), and a sprinkle of fresh parsley.
7. Serve immediately while the shells are still wonderfully crispy!

Expert Tips

• Don’t overcrowd the pan when frying the tortillas. Fry them in batches to ensure they get nice and crispy.
• If you don’t have a taco mold, you can gently shape the tortillas by hand while they’re still warm and pliable.
• Taste as you go! Adjust the salt and chilli flakes to your liking.

Variations

• Spicy Paneer Tacos: My friend, Priya, loves to add a pinch of garam masala and a finely chopped green chilli to the paneer filling for an extra kick.
• Cheesy Paneer Tacos: A little grated cheese (cheddar or mozzarella) melted over the filling is always a good idea, according to my kids!
• Different Veggies: Feel free to swap out the mixed vegetables for your favorites. Mushrooms, peas, or spinach would all be delicious additions.

Vegan Adaptation

Want to make these tacos vegan? It’s easy! Simply substitute the paneer with crumbled tofu or a plant-based paneer alternative. And, of course, skip the sour cream or use a vegan sour cream substitute.

Gluten-Free Adaptation

These are naturally gluten-free as long as you use 100% corn tortillas! Just double-check the label to be sure.

Spice Level Adjustment

If you’re sensitive to spice, start with a very small amount of chilli flakes and add more to taste. You can also use milder chilli powder instead.

Festival Adaptation

These make fantastic party snacks! You can assemble mini tacos and arrange them on a platter for a colourful and flavourful appetizer. They’re perfect for Diwali, Holi, or any festive gathering.

Serving Suggestions

These Paneer Tacos are great on their own, but they also pair well with a side of Mexican rice or a simple salad. A refreshing mango lassi would be the perfect drink to complete the meal.

Storage Instructions

These tacos are best enjoyed immediately. The shells will lose their crispness over time. However, you can store the filling in an airtight container in the refrigerator for up to 2 days. Reheat before filling the tacos.

FAQs

Are corn tortillas better than flour tortillas for this recipe?

I think so! Corn tortillas hold their shape better when fried and have a slightly more authentic taco flavour. But feel free to experiment with flour tortillas if you prefer.

Can I make the paneer taco shells ahead of time?

You can fry the shells a few hours in advance and store them in an airtight container at room temperature. They might lose a little bit of crispness, but they’ll still be delicious.

What is a good substitute for paneer in this recipe?

Crumbled tofu or a plant-based paneer alternative work well. You could also use cooked and mashed potatoes, but the texture will be different.

How can I adjust the sweetness of the salsa?

If your salsa is too sweet, add a squeeze of lime juice or a pinch of chilli powder to balance the flavours.

Can I bake the tortillas instead of frying them?

You can! Brush the tortillas with a little oil and bake them in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until they’re golden brown and crispy. They won’t be quite as crispy as fried tortillas, but it’s a healthier option.

Enjoy making these Paneer Tacos! I hope you love them as much as I do. Let me know in the comments how they turn out for you!