Achari Paneer Tacos with red cabbage slaw and spicy cilantro & avocado crema. Wow that is a mouthful to say, but each element in the tacos add so much flavor to it. The spicy paneer mixture topped with refreshing red cabbage slaw, and drizzled with creamy cilantro & avocado crema. The achari paneer tacos is a perfect fusion dish for dinner! I serve the achari paneer tacos in a street corn tortilla so they are mini and would be perfect for a party as an app.
I love dishes that are multifunctional. This dish is very multifunctional and all the elements of it can be used in different things. It is easy for meal prepping
If you have left over paneer you can totally turn them into kathi rolls. Even if you don’t have leftovers you can still use this marinade for grilling or kathi rolls. Also the cilantro & avocado crema is good on black bean tacos, mexican pizza, burgers, salad dressing, or even to dip your fries in.
Things you can do ahead of time:
- Marinate the paneer, you can do it upto 2 days in advance. The longer it sits the flavors will develop more.
- Make the avocado cream, 1-2 days in advance. Store it in a squeeze bottle for easy drizzle.
- Cut all the veggies for red cabbage slaw.
I hope you enjoy this recipe as much as we did and tag me @zheelicious, I can’t wait to see & share!
Stay happy, stay hungry!
| Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Makes: 5-6 servings |
Ingredients:
- 12 Street Corn tortilla
Paneer mixture:
- 1 pack paneer, cubed (2cups)
- 2 tbsp curry paste
- ½ tsp tandoori masala
- 1 ½ tsp red chili powder
- ½ tsp turmeric powder
- 2 tsp cumin coriander powder
- Salt to taste
- 1 inch ginger, shredded
- 3 cloves garlic, shredded
- 2-3 thai chiles, crushed
- ½ cup yogurt
- Cilantro, chopped (optional)
- Chaat masala to taste.
Cilantro & Avocado Crema:
- 1 avocado
- 1 cup cilantro
- ½ lemon/lime, juiced
- ½ tsp cumin powder
- 2 garlic cloves
- 6 thai chilies
- 3 tbsp greek yogurt
- 2 tsp extra virgin olive oil
- Salt to taste
- Black pepper to taste
Red cabbage slaw:
- ½ cup red cabbage, sliced
- 1 small onion, sliced
- 1 green onion, chopped
- Cilantro, chopped
- 1 tsp lime juice
- 1 tsp olive oil
- ½ tsp agave nectar or honey
- 1 tsp red wine vinegar
- ½ tsp cumin powder
- Salt to taste
- Black pepper to taste
Directions:
- In a large mixing bowl add all the ingredients for the paneer and mix well.
Set aside until ready to use.
- In a blender, blend all the ingredients for the cilantro & avocado cream add water if and as needed.
Blend until it’s a sauce-like consistency. Set Aside until ready to use.
- In a bowl mix all the ingredients for the red cabbage slaw.
Set aside until ready to use.
- Heat a large pan, add the marinated achari paneer, cook it until it’s grilled.
The yogurt will release and become liquidy but it will solidify as it cooks. Cook for about 5-7 minutes. Turn off the heat, sprinkle some chaat masala on it.
- Heat the corn tortilla on open flame until it is charred.
Add paneer mixture on top, top it with the red cabbage slaw, drizzle it with the cilantro & avocado sauce.
- Serve hot and enjoy!!
Notes:
- You can make the marinate the paneer in advance.
- To take a shortcut buy a pre cut coleslaw bag.
- I buy deep or pataks brand curry paste found at Patel Brothers.
- I use mission brand street corn tortilla, but you can use regular size as well (the serving size will change).
- I used whole milk yogurt for the marinade.
- You can replace the paneer with extra firm tofu to make it vegan.
- Replace yogourt & greek yogurt with vegan yogurt to make it vegan.
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Hey, I couldn’t find curry paste. If you can share any substitute or can you share curry paste picture. Thanks
Hi you can skip the curry paste and use garam masala. I got my paste from Patel brothers, it’s usually near all the achaars.