Go Back
+ servings

BBQ Paneer Tacos

Quick and easy oven roasted BBQ paneer tacos! The Indian cheese paneer makes for an amazing meatless taco filling, roasting beautifully in the oven in a BBQ taco glaze, then topped with an avocado mango salsa. This delicious and unusual fusion meal comes together in just 30 minutes.
5 from 4 ratings


  • 6 soft taco shells, 12-15 if you use mini ones, as pictured

Roasted Paneer Filling

  • 225 g (8 oz) paneer cheese, cubed
  • 1 medium red pepper, chopped
  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 2 Tbsp barbecue sauce
  • 2 tsp taco or fajita seasoning

Avocado Mango Salsa

  • 1 avocado, chopped
  • 2 Tbsp of finely chopped mango
  • 1-2 Tbsp chopped cilantro, coriander
  • Squeeze of lime juice

For serving

  • Lime wedges
  • Greek yogurt or sour cream, to taste


  • 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).


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.
Serving: 1g, Calories: 730kcal, Carbohydrates: 56g, Protein: 26g, Fat: 46g, Saturated Fat: 19g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 1363mg, Fiber: 10g, Sugar: 16g