Crispy Bean & Paneer Tacos
Equipment
Ingredients
Taco Shells
whole wheat tortillas (soft)
8 piece
Paneer Filling
paneer (cubed)
200 g
garlic (minced)
4 clove
olive oil (liquid)
2 tbsp
cumin (ground)
1 tsp
chili powder (ground)
1 tsp
turmeric (ground)
0.5 tsp
salt (fine)
1 tsp
Rajma Filling
kidney beans (rajma) (cooked, drained)
400 g
garlic (minced)
3 clove
olive oil (liquid)
1 tbsp
cumin (ground)
1 tsp
ground coriander (ground)
0.5 tsp
salt (fine)
0.5 tsp
Fresh Salsa
tomatoes (diced)
3 piece
red onion (diced)
1 piece
fresh cilantro (chopped)
15 g
lime (juiced)
1 piece
salt (fine)
0.5 tsp
Spicy Tofu Sauce
tofu (soft)
150 g
chili sauce (liquid)
2 tbsp
garlic (minced)
2 clove
olive oil (liquid)
1 tbsp
salt (fine)
0.25 tsp
Instructions
Prepare Taco Shells
Warm and crisp the whole wheat tortillas to create crunchy taco shells.
Cook Spiced Paneer
Sauté paneer cubes with aromatic spices until golden and fragrant.
Prepare Garlicky Rajma
Sauté kidney beans with garlic and warm spices until heated through.
Prepare Fresh Salsa
Chop tomatoes, onion and cilantro; mix with lime juice and salt.
Blend Spicy Tofu Sauce
Blend tofu with chili sauce, garlic and oil until smooth and creamy.
Assemble Tacos
Fill crispy taco shells with paneer, rajma, salsa and drizzle with tofu sauce.
Original recipe
Storage
Best enjoyed fresh; store components separately if prepping ahead
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