My first time using paneer at home was in these Paneer Tacos and my world is SHOOK. This cheese holds its shape, so it gets crispy on the outside, yet maintains a chewy center. Let’s just say I think I’ve found my new favorite taco filling.
How To Make Paneer Tacos
The delicious Tikka Masala simmer sauce from Maya Kaimal makes these tacos super easy to whip up! As in, just three steps until dinner is ready:
- Cook your onions/mushrooms.
- Brown your paneer cheese cubes.
- Add your Maya Kaimal Tikka Masala simmer sauce.
That’s it! You then just add the filling to the tacos and the optional 4th step is to top with a homemade coconut-yogurt sauce (recipe included in the instructions below), avocado slices, and extra chopped cilantro.
Why You’ll Love These Paneer Tacos
- easy to make
- less than 30 minutes
- cooling homemade cucumber-yogurt topping
- the *tastiest* Maya Kaimal Tikka Masala sauce
If you enjoy this recipe, one of of my other favorite dinners using Maya Kaimal is this Samosa Daal Burrito using their Split Pea Daal.
This recipe was made in partnership with Maya Kaimal, and all opinions are my own. Thank you for checking out this recipe and I’d love to hear in the comments below if you give it a try (or you want to)!
I am able to do what I love thanks to working with brands that support me, so if you show Maya Kaimal some love to it would mean the world to me 🙂
Ingredients
Paneer Tikka Tacos
- 1 jar Maya Kaimal Tikka Masala simmer sauce
- ⅓ cup olive oil divided
- 1 small sweet onion diced
- 1 8oz pack baby bella mushrooms sliced
- 1 8oz package paneer cheese cubed
- ½ tsp salt
- 1 pack tacos GF if needed
- Spinach/baby kale optional
- Avocado optional
Cucumber-Yogurt Sauce
- 1 6-inch cucumber peeled, cut in half, and deseeded
- ¼ tsp salt
- ½ cup greek yogurt
- 2 tbsp chopped cilantro
- freshly ground black pepper to taste
Instructions
- Heat a large saute pan to medium heat and add 1 tbsp olive oil. Once hot, add diced onions and cook for 3-5 minutes until they start to brown. Set aside.
- To the same pan, add an additional 2 tbsp olive oil and cook sliced mushrooms for 5-7 minutes until browned. Make sure they are not crowded and in a single layer so they brown nicely (complete in two batches if needed). Once finished, set aside with cooked onions.
- Add cubed paneer to a small bowl and toss with 1 tbsp olive oil and ½ tsp salt. To the same saute pan, add 2 tbsp olive + cubed paneer and cook 2-3 minutes each side until browned.
- Add onions, mushrooms, and jar of Maya Kaimal Tikka Masala simmer sauce to the pan with the paneer and simmer for 5 - 10 minutes.
- While sauce is simmering, prepare your sauce. Grate the peeled and deseeded cucumber over a colander. Sprinkle with ¼ tsp salt and let sit for 5 - 10 minutes. Drain with hands or paper towel, removing as much water as possible.
- Add grated cucumber to a small bowl with remaining ingredients and stir to combine.
- Once ready to eat, assemble your tacos. Lay tacos on a plate and add fresh spinach and/or baby kale. Fill with Maya Kaimal Paneer Tikka Masala mixture and top with homemade cucumber-yogurt sauce and avocado slices. Enjoy!
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