Paneer & corn tacos, an Indo-Mexican fusion

This Paneer & corn taco is a wonderful Indo-Mexican fusion, combining paneer & corn with Mexican spices and topped with all the good things!

Tacos, a Mexican classic is always a hit with adults and kids alike. Crunchy flour/corn tortilla, delicious filling and topped with a number of fixin’s! Riot of flavors and texture in every bite! I doubt anyone would not like it.


We love Mexican cuisine!! I find it has a lot of similarities to Indian cuisine except for some specific chile peppers. Spices like cumin are very frequently used in both. We usually dine out for a hearty Mexican fare about once a month (moreover to enjoy a big piece of Tres leche cake ! Ohh divine!!). My small town is dotted with a number of them ! So when we are not visiting a restaurant I simply make some at home. Since actually, there’s really not much to it. Like these tacos, all prep are done and dusted within half an hour.

Of course with the use of some readymade tacos, these are a breeze to whip up. I haven’t ventured into making any kind of tortilla or taco shell from scratch, may be someday I will. I’ve used these organic blue corn tacos which I picked up from Whole Foods last week. My son was pretty excited to see blue tacos and kept on hovering around the kitchen to have his share of it 😀 Needless to say he enjoyed it !

Whats in this taco anyway ? I’ve made a vegetarian version to share with you guys ! I love how the creamy paneer and sweetness and crunch from the corn meld beautifully together! Have you tried them ? If not you must, may be start off with these tacos or these melt in the mouth corn and paneer kebabs.

These are very mildly spiced, so you will have to increase the chili powder quite considerably, also add in some cayenne pepper for more heat. If you want to avoid the hassles of individual spices, simply use store bought taco seasoning. You can also use a soft tortilla instead of the hard taco shell! You can also add some beans to the filling, or a bit of taco sauce, really one can hardly ever go wrong with a taco, these are so versatile and easily adaptable! The possible permutations and combinations are limitless. Enjoy !

We love these Paneer & corn tacos, because it is-

  • Quick & fuss-free preparation
  • Perfect for busy weeknights
  • Wholesome, delicious and satisfying

Step by step instructions

For the tomato salsa 

1.Add tomatoes, onions, jalapeños , grated garlic in a mixing bowl.

2.Add lime juice, mix well and season with salt and pepper.

3.Add cilantro leaves and mix well. Taste, adjust seasonings as per desired taste, adding more lime juice if required. You can prepare it a couple of hours in advance to let the flavors mingle.

For the paneer and corn filling

1.Transfer paneer cubes in a bowl, add all the spices and mix gently. Set aside whilst you prepare the onion and bell peppers. ( I’ve used a bouillon cube, so haven’t added salt at this stage since the cube has salt , I added a little salt in step 5. It’s easier to adjust later rather than adding a lot ).

2.Heat oil in a skillet, add minced garlic, sauté until fragrant.

3.Add chopped onions and bell pepper, sauté another 2 minutes. The onions and peppers should retain the crunch.

4.Add in the paneer and sauté on medium low heat, about 2-3 minutes. Ensure that the spices do not burn.

5.Add corn, mix well and cook just until heated through. Check for seasoning and add salt now as required.

6.Add a dash of lime juice, mix and switch off the heat.

7.Add chopped cilantro and fold it in. The filling is ready

To prepare the tacos

1.Heat oven to 350 F. Lay taco shells on a cookie sheet, bake for 5 minutes or until crisp.

2.Place the prepared paneer-corn filling in a bowl. Also place the salsa, lettuce, sour cream and shredded cheese in separate bowls. Spoon filling in tacos, add desired toppings !

Notes:

1.The heat level of the seasoning mix in this recipe is very mild, if you like more spice, add cayenne pepper and increase the chilli powder.

2.You can substitute paneer with tofu.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Paneer & corn tacos, an Indo-Mexican fusion

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 tacos

Paneer & corn tacos, an Indo-Mexican fusion

A delicious vegetarian taco filled with paneer and corn mixture topped with lettuce, salsa, sour cream and cheese.

Ingredients

    For the tomato salsa
  • 2 nos. medium tomatoes, roughly chopped
  • 1/3 cup finely chopped red onion
  • 1 nos. garlic clove, finely minced
  • 1 jalapeno, seeded and chopped, (I used 1/2 a jalapeno)
  • 1/2 tbsp lime juice
  • 3-4 tbsp finely chopped cilantro
  • For the paneer and corn filling
  • 200 grams paneer (Indian cottage cheese), about 1 & 3/4 cups of paneer cubes
  • 3/4 cup sweet yellow corn
  • 1 nos. large garlic clove, finely minced
  • 1/2 cup finely chopped onions
  • 1/2 cup chopped bell peppers
  • Dash of lime juice
  • 2 tbsp chopped cilantro leaves
  • For the spice mix
  • 1/2 tsp cumin powder
  • 1/2 tsp chilli powder
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 nos. small bouillon cube
  • Salt, to taste
  • For the tacos-
  • 8 taco shells
  • shredded lettuce, as required
  • tomato salsa, as required
  • sour cream, as required
  • Mexican 4 blend cheese, as required

Instructions

    For the tomato salsa
  1. Add tomatoes, onions, jalapeños , grated garlic in a mixing bowl.
  2. Add lime juice, mix well and season with salt and pepper.
  3. Add cilantro leaves and mix well. Taste, adjust seasonings as per desired taste, adding more lime juice if required. You can prepare it a couple of hours in advance to let the flavors mingle.
  4. For the paneer and corn filling
  5. Transfer paneer cubes in a bowl, add all the spices and mix gently. Set aside whilst you prepare the onion and bell peppers.
  6. Heat oil in a skillet, add minced garlic, sauté until fragrant.
  7. Add chopped onions and bell pepper, sauté another 2 minutes. The onions and peppers should retain the crunch.
  8. Add in the paneer and sauté on medium low heat, about 2-3 minutes. Ensure that the spices do not burn.
  9. Add corn, mix well and cook just until heated through. Check for seasoning and add salt now as required.
  10. Add a dash of lime juice, mix and switch off the heat.
  11. Add chopped cilantro and fold it in. The filling is ready.
  12. For the tacos
  13. Heat oven to 350 F. Lay taco shells on a cookie sheet, bake for 5 minutes or until crisp.
  14. Place the prepared paneer-corn filling in a bowl. Also place the salsa, lettuce, sour cream and shredded cheese in separate bowls. Spoon filling in tacos, add desired toppings !

Notes

1.The heat level of the seasoning mix in this recipe is very mild, if you like more spice, add cayenne pepper and increase the chilli powder.

2.You can substitute paneer with tofu.

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Regards,

Freda

 

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