Paneer Tacos With Creamy Chipotle Sauce

As much as I love tacos, I also love my desi flavors. I love creating Indian Fusion recipes that highlight my love for both Indian and Mexican food. These juicy paneer tacos are perfect for summer months and make an easy weeknight meal. If you’re looking for another taco dish check out my Cajun Shrimp Tacos, Blackened Fish Tacos, Tandoori Tofu Tacos, Shredded Chicken Tandoori Tacos, or these Turkey Keema Tacos.

What are Paneer Tacos?

Paneer Tacos are an Indian Fusion dish. Instead of making tacos the traditional way with either beans, chicken, shrimp, or fish, I simply added paneer. Start by cooking the paneer with garlic, onions, tomatoes, Indian spices, taco seasoning, and chipotle peppers in adobo sauce. Then prepare your easy homemade chipotle sauce using a small food processor. Literally, add all the ingredients in the food processor and whip it up. That’s it. The sauce is done! Now assemble your tacos with a layer of paneer followed by some cheddar cheese. Bake it for a few minutes until the cheese gets nice and melty. Top with crunchy shredded lettuce, and chipotle crema. Garnish with onions and cilantro. It’s the perfect weeknight meal.

Ingredients

Serving Suggestions

→ Enjoy Paneer Tacos with a side of guacamole and chips. 2. Add onions and season with a little salt. Saute 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. Saute for 30 seconds. 6. Now cover and cook the onion-tomato mixture for 3-4 minutes until you have a paste-like consistency. 7. This is what you should have. 8. Add the crumbled paneer. Saute for a couple of minutes and break down the paneer until it’s all incorporated into the onion-tomato mixture. 10. Add fresh cilantro and turn off the stove. 11. You may need a tablespoon of water to deglaze the pan. 12. Your paneer filling is ready! 2. Pulse the ingredients for a few seconds until smooth and creamy. This is what you should have. 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. Now top shredded lettuce over melted cheese 6. Garnish with onions and fresh cilantro leaves. Enjoy! → Mexican Rice (found in my 7 Layer Burrito) would be a great addition to these tacos.

Expert Tips

Substitutions

Hard Taco Shells – instead of hard taco shells, you may use soft corn tortillas. Paneer – instead of paneer, you can use tofu. I recommend using firm or extra-firm tofu. Vegan – if you are vegan, replace paneer with tofu. Additionally, for the creamy chipotle sauce and cheese, use non-dairy alternatives. Romaine Lettuce – You may substitute purple cabbage for lettuce.

Storage

Paneer can be stored in an airtight glass container for up to 4 days. Paneer can be microwaved for a minute once you’re ready to use. Chipotle Sauce can be stored in an airtight container for up to 3-4 days. The veggies can also be stored in individual airtight glass containers.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! ✓ Do NOT overcook the paneer: Once you add it to the pan, cook the paneer for 2-3 minutes max to avoid a rubbery texture. ✓ For creamy chipotle sauce: Do NOT add additional water. If you want slightly more runny sauce, add 1 tablespoon of water at a time.