Smashed McSpicy Paneer Tacos
Ingredients
Smashed Paneer
paneer (crumbled)
250 g
maida
1.5 tbsp
cornflour
2 tbsp
Kashmiri chilli powder
2 tsp
red chilli powder
0.75 tsp
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
salt
1 tsp
oil
1 tbsp
McSpicy Sauce
Greek yogurt
0.75 cup
tomato ketchup
3 tbsp
neutral oil
2 tsp
sugar
1 tsp
mustard
0.75 tsp
white vinegar
0.5 tsp
garlic powder
0.75 tsp
onion powder
0.75 tsp
paprika
0.75 tsp
red chilli powder
0.5 tsp
salt
0.5 tsp
Assembly
whole wheat tortillas
6 pcs
iceberg lettuce (shredded)
2 cup
peri peri seasoning
1 tsp
Instructions
Prepare the McSpicy sauce
Mix all the ingredients for the McSpicy sauce until smooth and creamy.
Chill the sauce
Refrigerate the sauce while preparing the tacos.
Prepare the paneer coating
In another bowl, combine the crumbled paneer with maida, cornflour, Kashmiri chilli, red chilli powder, garlic powder, onion powder, paprika, and salt.
Coat the tortillas
Spread a thin, even layer of the paneer mixture directly onto one side of each tortilla, pressing it down firmly so it adheres well.
Cook the tacos
Heat a lightly oiled pan over medium-high heat. Place the tortilla paneer side down and cook for 3 to 4 minutes until a deep golden crust forms. Flip and cook the tortilla side for another 1 to 2 minutes.
Assemble and serve
Spread a generous layer of the McSpicy sauce over the crispy paneer, top with finely shredded iceberg lettuce, finish with a light sprinkle of peri peri seasoning, fold immediately, and serve while hot.
Original recipe
Storage
Best enjoyed immediately. Store sauce separately in fridge up to 3 days if making ahead.
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