Tandoori Paneer Tacos – Indian Street Style Fusion

Tandoori Paneer Tacos are the ultimate Indo-Mexican street food fusion. Smoky grilled paneer, mint chutney, and spicy toppings in warm tortillas – ready in 30 mins!

Spicy, smoky, and irresistibly creamy — these Tandoori Paneer Tacos are a bold Indo-Mexican twist on your favorite tandoori flavors. Stuffed with grilled paneer, mint chutney, pickled onions, and crunchy veggies, they’re the perfect street-style snack or party appetizer.

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 Ingredients

For the Tandoori Paneer Tacos:

• 200g paneer, cut into strips

• 2 tbsp hung curd

• 1 tsp ginger garlic paste

• ½ tsp turmeric

• 1 tsp red chili powder (Kashmiri for color)

• ½ tsp garam masala

• ½ tsp cumin powder

• ½ tsp chaat masala

• Salt to taste

• 1 tsp lemon juice

• 1 tbsp mustard oil

For Mint Yogurt Chutney:

• ½ cup fresh mint leaves

• ¼ cup coriander leaves

• 2 tbsp thick curd

• 1 green chili

• ½ tsp roasted cumin powder

• Salt to taste

• Few drops of lemon juice

Toppings:

• Pickled onions (sliced onions soaked in vinegar + salt + chili)

• Cabbage or lettuce (shredded)

• Grated carrots

• Coriander leaves

• Optional: cheese or mayo drizzle

For Tacos:

• 4–6 mini tortillas (or small chapatis for desi twist)

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 Instructions

1. Marinate Paneer: Mix all marinade ingredients. Coat paneer well. Rest for 30 minutes.

2. Grill/Toast Paneer: Pan-fry or grill on skewers until charred and cooked.

3. Prepare Chutney: Blend chutney ingredients until smooth. Chill.

4. Warm the tortillas: Heat them lightly in a dry pan or tawa.

5. Assemble Tacos:

   • Spread mint chutney.

   • Add shredded cabbage & carrots.

   • Place tandoori paneer strips.

   • Add pickled onions.

   • Top with coriander and optional cheese/mayo.

6. Serve hot with lemon wedges!