Paneer Tacos

with Avocado & Creamy Chipotle Sauce

40 MIN

2 Servings

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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.

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600 Calories or Less

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30g Of Protein

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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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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

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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 creamy chipotle sauce and the juice of the remaining lime wedges. Season with salt and pepper.

2 Pickle the onion:

Place half the sliced onion in a medium heatproof bowl. In a small pot, combine the sugar, vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of sliced onion. Set aside to cool, stirring occasionally, at least 10 minutes.

3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle 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 a drizzle 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; season with salt.

5 Make the slaw:

While the cheese cooks, reserving about 3 tablespoons of the pickling liquid, drain the pickled onion. In a large bowl, combine the sliced cucumbers and 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 sauce. Serve the tacos with the slaw on the side. Enjoy!