Quick and easy oven roasted paneer tacos! The Indian cheese paneer makes for an amazing meatless taco filling, roasting beautifully in the oven in a smoky sticky sauce, then topped with an avocado mango salsa. This delicious and unusual fusion meal comes together in just 30 minutes.
6soft taco shells, 12-15 if you use mini ones, as pictured
Roasted Paneer Filling
225g(8oz)paneer cheese, cubed
1medium red pepper, chopped
1medium onion, chopped
1Tbspolive oil
2Tbspbarbecue sauce
2tsptaco or fajita seasoning
Avocado Mango Salsa
1avocado, chopped
2Tbspof finely chopped mango
1-2Tbspchopped cilantro, coriander
Squeeze of lime juice
For serving
Lime wedges
Greek yogurt or sour cream, to taste
Instructions
Pre-heat the oven to 200C / 390F.
In a large bowl, toss the paneer, onion and red pepper with the olive oil. Then toss in the barbecue sauce and taco or fajita seasoning. Mix to ensure every piece is coated.
Spread the paneer, pepper and onion mix on a large baking tray that has been brushed with oil.
Place in the oven for 20 minutes.
Meanwhile, prepare your salsa by mixing and mashing all ingredients in a bowl.
Just before the paneer filling is ready, warm your corn tortillas on the stovetop. Place them on a heated nonstick frying pan (don't use any oil) for a 30 seconds on each side.
When the paneer mixture is ready, serve. Spoon paneer onto the tortillas, squeeze a little lime juice on top and finish off with the avocado salsa and greek yogurt (if using).
Notes
Serves two as a main meal without sides, or 4-6 when making mini appetizer / street food sized tacos (as pictured). Nutritional information is based on the recipe serving two people as a main meal.