Paneer Tikka Taco
This Indian-Mexican fusion recipe, Paneer Tikka Taco, is hearty, delicious and very satisfying.
It is inspired by the famous street food of Kolkatta, Kathi Roll. I am a big fan of street foods! Not only are they fresh and lip-smackingly delicious, they are extremely creative in their concept and execution.
The story goes that Kathi Roll was conceived less than a century ago at a humble Mughlai food eatery called Nizam’s as a portable snack for hurried customers. Nizam’s kebabs, although very popular, were greasy & cumbersome to eat on the go. Not wanting to lose business from their office-goer clientele, the enterprising eatery wrapped their flavorful meat kebab filling in a flaky paratha layered with eggs and it became an instant hit. The iconic kathi roll was born.
As is with any street food, many interpretations and variations of the wrap as well as the fillings evolved. With time, healthier options with whole wheat breads as wraps and filling catering to vegan & vegetarian diets came about. Today, Paneer Kathi Roll is one of the most popular items on Indian restaurant menus in the US and a favorite with kids & adults alike.
Paneer is a fresh, non-melting cheese used extensively in North Indian cooking. It has a chewy texture and a mild milky milky flavor, much like fresh ricotta, and takes on the flavor of whatever it is cooked with. You can buy Paneer at Indian stores, specialty food stores and mainstream grocery stores like Whole Foods Market.
When making this with a group of kids, I wanted everyone to have their own individual portion to construct and enjoy. Taco seemed like the perfect option. Street style mini tacos worked out even better. The dish looks so much prettier when presented as a taco, rather than a wrap. Plus, the name ‘Tikka Taco’ has a nice roll to it. Try saying it enthusiastically, like a kid, a few times. You’ll know what I mean. :-)
Most children like to taste & smell the spices in cooking class and I usually get a range of reactions from the group - from Mmmms’ to wrinkled noses. Once the spices are in the marinade though, along with the minced ginger and garlic, it starts to smell really appetising. I have cooked the paneer on the griddle and in the oven depending on the age group I am working with. It’s just easier to stick it in the oven when cooking with younger kids. I have described both methods below. Use whatever works for your family.
Once the paneer is cooked, the kids take great pride in making their taco, showing it off and chomping it down. They are usually back for another one, working as pro line cooks the second time around!
There are a lot of components to this dish but they all come together seamlessly and rather quickly.
When making this recipe at home, I usually make a more substantial paneer kathi roll version with a layer of egg omelet for my husband and the taco version for my son, which often he likes to construct himself. I know I’m guilty of being a short order cook. But I do remind them every chance I get as to how lucky they are!
Paneer Tikka Taco
Makes 10-12 taco sliders
Ingredients:
250 gms paneer, cubed
1 small or ½ large bell pepper, cubed (any color)
2 tbsp oil or butter
Tortillas/ Taco Sliders
For the marinade:
1/2 cup Greek yogurt
2 tsp ginger paste
2 tsp garlic paste or 3 plump garlic cloves, minced
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
1 tbsp lime juice
1/4 tsp dried fenugreek leaves (optional)
a pinch carom seeds (optional)
salt to taste
Preparation:
Cut the paneer and bell pepper into one inch cubes.
Whisk all the marinade ingredients together. Add the cubed paneer and peppers and toss to coat. Let it marinate for 20-30 mins.
Make in on the stove top:
Heat the oil in a cast iron or non-stick skillet. Add the paneer along with the marinade and cook on medium heat for about 7-10 mins, moving it around a few times to ensure that it cooks evenly. It’s done when the paneer is soft and the marinade gets cooked into a thick glossy sauce that coats the paneer pieces.
See pictures above.
*I didn’t have any bell pepper, so I skipped it.
Make it in the oven:
Pre-heat the oven to 400F. Grease a baking tray generously with the oil . Add the paneer along with the marinade and cook for about 15-18 mins turning the paneer once after ~10 mins until the paneer is soft and the marinade is cooked.
While the paneer is marinating, prepare the following toppings:
For the Cilantro Yogurt Spread:
1 small bunch cilantro, thick bottom stem discarded
Two sprigs mint leaves, about 12-15 leaves
1 small thai green chili
2 tbsp water
1/2 tsp salt
1/2 tsp cumin powder
1 tbsp lime juice
2 tbsp Greek yogurt
Add all ingredients listed above, except yogurt, to the blender and blend into a smooth paste.
In a separate bowl, add the Greek yogurt and whip it smooth. Add in the cilantro paste and incorporate it into the yogurt to make a beautiful bright green spread. Taste and adjust the seasoning.
Other toppings:
Onions, finely sliced
Purple cabbage, finely sliced
Cilantro, roughly torn
Fresh lime wedges for squeezing on top
To assemble:
1. Spread the green cilantro sauce on the tortilla.
2. Place the cooked paneer & pepper filling along the diameter.
3. Top with finely chopped onions, purple cabbage, cilantro and a squeeze of lime.
Recipe Notes:
Definitely use Greek yogurt for the marinade. Regular yogurt has a lot of whey which will make the cooked filling wet. If regular yogurt is all you have, strain the whey off by placing the yogurt in a fine mesh strainer over a bowl, overnight in the refrigerator. The whey will collect in the bowl to leave a much thicker and creamier yogurt with denser consistency.
Paneer can be replaced with tofu in a pinch, but the taste, although delicious, will not be the same.
You can tone down the spice level of the cilantro sauce (if needed) by adding more Greek yogurt. The paneer is very flavorful and the tikka tacos are quite capable of holding their own even without the cilantro sauce if you are in a time crunch.
Get the kids cooking:
The children can cube the paneer & peppers - both easy ingredients to chop expertly with kids’ knives. They can grate the ginger & garlic, and get the marinade ready. They can also be made in charge of watching the paneer when it’s being cooked.
The cilantro yogurt spread comes together quickly when working together and children can assemble their own taco. They make very enthusiastic taste testers throughout this recipe.
Practice eating the taco without dropping the toppings! The trick is to keep the taco parallel to the plate and tilt your head to take a bite. I find the street style taco to be a nice compact size to fit into little hands.
Want to continue the learning and family fun beyond the kitchen? Enter your email to download these FREE games and activities for kids.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on instagram and tag it with the hashtag #nibblengobble.
