Paneer & Veggie Tacos with Peanut & Arugula Salad
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Paneer & Veggie Tacos

with Peanut & Arugula Salad

35 MIN
$18.94/serving 2 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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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 sweet peppers and onion, cooling avocado, and a creamy, spicy chipotle sauce.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    ingredients
    Paneer & Veggie Tacos with Peanut & Arugula Salad
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 oz Paneer Cheese
    • 4 Flour Tortillas
    • 1 Red Onion
    • 1 Lime
    • 4 oz Sweet Peppers
    • 2 oz Arugula
    • 3 oz Radishes
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Apple Cider Vinegar
    • ¼ cup Sour Cream
    • 2 tsps Chipotle Chile Paste
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 tsps Honey
    • ¼ cup Guacamole
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    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.

    Cook the vegetables
    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.

    Cook the shrimp & brown the cheese
    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.
    Make the salad
    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.

    Warm the tortillas & serve your dish
    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

    Prepare the ingredients & make the sauce
    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.

    Cook the vegetables
    Cook the shrimp & brown the cheese
    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.

    Make the salad
    Warm the tortillas & serve your dish
    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! 

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