• By Cheshta Jindal
Nutritional Value Of This Recipe
:15 Minutes 374 kcal
Ingredients for paneer tacos
- › FOR SPICE CRUSTED PANEER: 50g paneer 1/2 clove garlic, grated pinch of chilli powder a pinch of ground cumin 1 tsp olive oil Salt, to taste Pepper, to taste
- › CREAM SAUCE: 1 clove garlic, grated 2 tbsp non-fat yogurt Handful of fresh cilantro 1/2 lime, juiced Salt, to taste Pepper, to taste
- › PICO DE GALLO: 50 gm tomatoes,chopped 25gm red onion,chopped Handful of fresh cilantro 1/2 lime, juiced Salt, to taste green chilly, finely chopped, to taste
- › TORTILLA: 30 gm maize flour/ whole wheat flour pinch of salt 1/2 tsp oil water as required
- › OTHER INGREDIENTS: lettuce lemon wedges
1. MAKE PICO DE GALLO: Dice tomatoes, finely dice red onion and chop cilantro. Transfer to a large mixing bowl. Add lime juice and mix to combine. Season to taste with salt. Set aside. MAKE CREAM SAUCE: Add all ingredients for the cream sauce to a food processor and process until smooth and creamy. Set aside. COOK PANEER: rub seasoning over a slice of paneer on both sides. Heat up olive oil in a large nonstick skillet over medium heat. Sear paneerfor 2-3 minutes on each side or until cooked through. Remove from heat slice into manageable strips, set aside and keep warm. MAKE TORTILLA: make a soft dough of mentioned ingredients. roll out thin, an cook on hot pan on both sides till light golden brown. set aside and keep warm. ASSEMBLY: Thinly slice lettuce and cut lime into wedges. On each warm tortilla, spread 1 tbsp of cream sauce, then top with sliced cabbage, sliced paneer, pico de gallo, and drizzle more cream sauce on top. Garnish with fresh cilantro and serve with lime wedges. Enjoy!
2. NOTES: Feel free to omit chili powder or adjust amount used according to your spice tolerance. For dairy-free, substitute Greek yogurt with coconut yogurt or omit completely. Feel free to omit garlic and onion if they bloat you. You may use any tortillas that suit your dietary requirements (eg. corn, wholewheat, gluten-free etc.)
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