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Paneer & Veggie Tacos
with Peanut & Arugula Salad
35 MIN
+$6.95/serving
2 Servings
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 sweet peppers and onion, cooling avocado, and a creamy, spicy chipotle sauce.
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NutritionPER SERVING
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Calories760 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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4 oz Paneer Cheese
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4 Flour Tortillas
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1 Red Onion
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1 Lime
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4 oz Sweet Peppers
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2 oz Arugula
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3 oz Radishes
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3 Tbsps Roasted Peanuts
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1 Tbsp Apple Cider Vinegar
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¼ cup Sour Cream
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2 tsps Chipotle Chile Paste
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1 oz Sliced Pickled Jalapeño Pepper
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2 tsps Honey
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¼ cup Guacamole
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. 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. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice lengthwise. Medium dice the cheese. Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime. In a bowl, combine the guacamole and the juice of 2 lime wedges; season with salt and pepper. Roughly chop the jalapeño pepper. 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
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 onion and sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
3
Cook the shrimp & brown the cheese
Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned shrimp and diced cheese (carefully, as it may pop). Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque and the cheese is lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through and the cheese is browned and crispy. Transfer to a paper towel-lined plate.
4
Make the salad
Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the sliced radishes, arugula, peanuts, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to thoroughly combine. Taste, then season with salt and pepper if desired.
5
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, lime guacamole, cooked shrimp and cheese, and chipotle sour cream. Serve the tacos with the salad on the side. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. 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. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice lengthwise. Medium dice the cheese. Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime. In a bowl, combine the guacamole and the juice of 2 lime wedges; season with salt and pepper. Roughly chop the jalapeño pepper. 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
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 onion and sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
3
Cook the shrimp & brown the cheese
Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned shrimp and diced cheese (carefully, as it may pop). Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque and the cheese is lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through and the cheese is browned and crispy. Transfer to a paper towel-lined plate.
4
Make the salad
Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the sliced radishes, arugula, peanuts, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to thoroughly combine. Taste, then season with salt and pepper if desired.
5
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, lime guacamole, cooked shrimp and cheese, and chipotle sour cream. Serve the tacos with the salad on the side. Enjoy!
Tips from Home Chefs