Paneer Tacos with Avocado & Chipotle Sour Cream

Paneer Tacos

with Avocado & Chipotle Sour Cream

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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From the Test Kitchen

The star of these hearty vegetarian tacos is paneer—a type of firm, fresh cheese that holds up against heat, which you’ll pan-fry until beautifully golden brown. It’s then stuffed into warm flour tortillas alongside smoky sautéed poblano and onion, cooling avocado, and a creamy, spicy sauce.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Paneer Tacos with Avocado & Chipotle Sour Cream
Title
  • 4 oz Paneer Cheese
  • 4 Flour Tortillas
  • 1 Avocado
  • 1 Red Onion
  • 1 Poblano Pepper
  • 1 Lime
  • 2 Persian Cucumbers
  • ½ lb Green Cabbage
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sugar
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the lime. Halve, peel, and thinly slice the onion. Medium dice the cheese. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Top with the juice of 2 lime wedges and season with salt and pepper. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the sour cream, the juice of the remaining lime wedges, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. 

Pickle the onion
2 Pickle the onion

In a small pot, combine the, sugar, half the sliced onion, vinegar, and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper and remaining sliced onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan. 

Brown the cheese
4 Brown the cheese

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the diced cheese (carefully, as it may pop). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until crispy and browned. Transfer to a paper towel-lined plate; immediately season with salt. 

Make the slaw
5 Make the slaw

Meanwhile, reserving about 3 tablespoons of the pickling liquid, drain the pickled onion. In a large bowl, combine the sliced cucumbers, sliced cabbage, chopped peanuts, pickled onion, and reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly combine.

Warm the tortillas & serve your dish
6 Warm the tortillas & serve your dish

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked vegetables, sliced avocado, browned cheese, and chipotle sour cream. Serve the tacos with the slaw on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the lime. Halve, peel, and thinly slice the onion. Medium dice the cheese. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Top with the juice of 2 lime wedges and season with salt and pepper. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the sour cream, the juice of the remaining lime wedges, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. 

2 Pickle the onion

In a small pot, combine the, sugar, half the sliced onion, vinegar, and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes.

Pickle the onion
Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper and remaining sliced onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan. 

4 Brown the cheese

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the diced cheese (carefully, as it may pop). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until crispy and browned. Transfer to a paper towel-lined plate; immediately season with salt. 

Brown the cheese
Make the slaw
5 Make the slaw

Meanwhile, reserving about 3 tablespoons of the pickling liquid, drain the pickled onion. In a large bowl, combine the sliced cucumbers, sliced cabbage, chopped peanuts, pickled onion, and reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly combine.

6 Warm the tortillas & serve your dish

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked vegetables, sliced avocado, browned cheese, and chipotle sour cream. Serve the tacos with the slaw on the side. Enjoy! 

Warm the tortillas & serve your dish
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