Paneer Tikka Tacos
Paneer Tikka Tacos
Ingredients
For the Kebab Marinade
- 400 g paneer, low-fat recommended, cut into thick cubes
- 2 bell peppers, green, chopped into cubes
- 1 large onion, red, chopped into cubes
- 150 g yogurt, nonfat or 2%
- 2 tablespoons Kashmiri red chili powder, (or 1 tablespoon regular chili powder)
- 1 tablespoon turmeric
- 2 tablespoons cumin powder
- 1 tablespoon chaat masala
- 1 tablespoon black pepper
- 2 tablespoons ginger garlic paste
- 1 tablespoon chickpea flour, (besan)
- 1 tablespoon mustard oil, or any oil
- 1/2 tablespoon crushed kasuri methi, optional
- 1/2 tablespoon ajwain, optional
- 1 1/2 tablespoons rock salt, or regular salt to taste
For the Green Chutney
- 2 bunches cilantro
- 1 bunch mint
- 1/2 inch ginger
- 3 garlic cloves
- 1 lemon, juice of
- 2 tablespoons yogurt
- 1 tablespoon cumin powder
- salt, to taste
For Assembly
- low carb tortillas, as needed
Instructions
- 1
Unwrap the 400g paneer. Place the paneer block in a bowl of hot water and let it soak for about 10 minutes to make it super soft. While the paneer is soaking, cut it into thick cubes on a cutting board.
⏱️ 10 min
- 2
Chop the 2 bell peppers (green) and 1 large onion (red) into cubes, similar in size to the paneer cubes.
⏱️ 5 min
- 3
In a large mixing bowl, add 1 tablespoon mustard oil (or any oil). Add the following spices: 2 tablespoons Kashmiri red chili powder (or 1 tablespoon regular), 1 tablespoon turmeric, 2 tablespoons cumin powder, 1 tablespoon chaat masala, 1 tablespoon black pepper, 1 1/2 tablespoons rock salt (or regular salt to taste), 1/2 tablespoon crushed kasuri methi (optional), 1/2 tablespoon ajwain (optional), and 2 tablespoons ginger garlic paste. Add 1 tablespoon chickpea flour (besan). Whisk all the spices together until well combined. Add 150g nonfat or 2% Greek yogurt to the spice mixture. Whisk everything together really well until a thick, uniform paste forms.
⏱️ 7 min
- 4
Add the cubed paneer to the prepared marinade. Using a glove, gently mix the paneer until it is completely coated in the marinade. Add the chopped bell peppers and onions to the bowl with the marinated paneer. Mix the vegetables with the paneer and marinade until everything is coated super well.
⏱️ 5 min
- 5
Skewer the marinated paneer and vegetables onto wooden skewers, alternating between paneer, bell pepper, and onion pieces to create traditional kebabs.
⏱️ 8 min
- 6
Place the skewers on parchment paper in an air fryer. Air fry for about 12 to 13 minutes at 400°F. Flip the kebabs halfway through the cooking time to ensure even browning. Alternatively, the kebabs can be grilled on a pan.
⏱️ 13 min•🌡️ 400
- 7
While the kebabs are cooking, prepare the mint cilantro chutney. In a blender cup, add 2 bunches cilantro, 1 bunch mint, 1/2 inch ginger, 3 garlic cloves, juice of 1 lemon, and salt to taste. Blend all ingredients until a smooth green paste is formed. Pour the blended chutney into a small bowl. Stir in 2 tablespoons yogurt and 1 tablespoon cumin powder into the chutney. Mix well.
⏱️ 5 min
- 8
Once the paneer tikka kebabs are perfectly charred and cooked, remove them from the air fryer. Carefully remove the paneer and vegetables from the skewers. Warm the low carb tortillas (as preferred). Place the paneer tikka and vegetables into the tortillas. Spoon a generous amount of the creamy mint cilantro chutney over the paneer tikka tacos.
⏱️ 3 min
- 9
Serve and enjoy the Paneer Tikka Tacos.
Kitchen Tools
Paneer Tikka Tacos
For the Kebab Marinade
- 400 g paneer, low-fat recommended, cut into thick cubes
- 2 bell peppers, green, chopped into cubes
- 1 large onion, red, chopped into cubes
- 150 g yogurt, nonfat or 2%
- 2 tablespoons Kashmiri red chili powder, (or 1 tablespoon regular chili powder)
- 1 tablespoon turmeric
- 2 tablespoons cumin powder
- 1 tablespoon chaat masala
- 1 tablespoon black pepper
- 2 tablespoons ginger garlic paste
- 1 tablespoon chickpea flour, (besan)
- 1 tablespoon mustard oil, or any oil
- 1/2 tablespoon crushed kasuri methi, optional
- 1/2 tablespoon ajwain, optional
- 1 1/2 tablespoons rock salt, or regular salt to taste
For the Green Chutney
- 2 bunches cilantro
- 1 bunch mint
- 1/2 inch ginger
- 3 garlic cloves
- 1 lemon, juice of
- 2 tablespoons yogurt
- 1 tablespoon cumin powder
- salt, to taste
For Assembly
- low carb tortillas, as needed
Instructions
- 1
Unwrap the 400g paneer. Place the paneer block in a bowl of hot water and let it soak for about 10 minutes to make it super soft. While the paneer is soaking, cut it into thick cubes on a cutting board.
⏱️ 10 min - 2
Chop the 2 bell peppers (green) and 1 large onion (red) into cubes, similar in size to the paneer cubes.
⏱️ 5 min - 3
In a large mixing bowl, add 1 tablespoon mustard oil (or any oil). Add the following spices: 2 tablespoons Kashmiri red chili powder (or 1 tablespoon regular), 1 tablespoon turmeric, 2 tablespoons cumin powder, 1 tablespoon chaat masala, 1 tablespoon black pepper, 1 1/2 tablespoons rock salt (or regular salt to taste), 1/2 tablespoon crushed kasuri methi (optional), 1/2 tablespoon ajwain (optional), and 2 tablespoons ginger garlic paste. Add 1 tablespoon chickpea flour (besan). Whisk all the spices together until well combined. Add 150g nonfat or 2% Greek yogurt to the spice mixture. Whisk everything together really well until a thick, uniform paste forms.
⏱️ 7 min - 4
Add the cubed paneer to the prepared marinade. Using a glove, gently mix the paneer until it is completely coated in the marinade. Add the chopped bell peppers and onions to the bowl with the marinated paneer. Mix the vegetables with the paneer and marinade until everything is coated super well.
⏱️ 5 min - 5
Skewer the marinated paneer and vegetables onto wooden skewers, alternating between paneer, bell pepper, and onion pieces to create traditional kebabs.
⏱️ 8 min - 6
Place the skewers on parchment paper in an air fryer. Air fry for about 12 to 13 minutes at 400°F. Flip the kebabs halfway through the cooking time to ensure even browning. Alternatively, the kebabs can be grilled on a pan.
⏱️ 13 min•🌡️ 400 - 7
While the kebabs are cooking, prepare the mint cilantro chutney. In a blender cup, add 2 bunches cilantro, 1 bunch mint, 1/2 inch ginger, 3 garlic cloves, juice of 1 lemon, and salt to taste. Blend all ingredients until a smooth green paste is formed. Pour the blended chutney into a small bowl. Stir in 2 tablespoons yogurt and 1 tablespoon cumin powder into the chutney. Mix well.
⏱️ 5 min - 8
Once the paneer tikka kebabs are perfectly charred and cooked, remove them from the air fryer. Carefully remove the paneer and vegetables from the skewers. Warm the low carb tortillas (as preferred). Place the paneer tikka and vegetables into the tortillas. Spoon a generous amount of the creamy mint cilantro chutney over the paneer tikka tacos.
⏱️ 3 min - 9
Serve and enjoy the Paneer Tikka Tacos.