Ingredients

• 250 g paneer, cut into cubes
• ½ cup thick yogurt (hung curd)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp oil

• 1 onion, cubed
• 1 capsicum, cubed
• ½ cup cherry tomatoes (optional)

• 6 taco shells or soft tortillas
• ½ cup shredded lettuce or cabbage
• ¼ cup sliced onions

• Mint chutney or chipotle mayo
• Grated cheese (optional)
• Fresh coriander leaves
• Lemon wedges

Instructions

1. Prepare the Marinade: In a bowl, mix yogurt, ginger-garlic paste, spices, lemon juice, oil, and salt until smooth.
2. Marinate Paneer & Vegetables: Add paneer cubes, onion, and capsicum to the marinade. Toss gently and rest for at least 30 minutes.
3. Prepare Cooking Surface: Preheat a grill pan, tawa, or oven. Brush lightly with oil.
4. Grill Paneer Tikka: Cook marinated paneer and vegetables on medium heat, turning occasionally until charred and cooked evenly.
5. Warm Taco Shells: Lightly warm taco shells or tortillas on a pan or in the oven to make them pliable.
6. Prepare Fillings: Keep lettuce, onions, sauces, and garnishes ready for assembling.
7. Assemble the Tacos: Fill each taco with paneer tikka, veggies, sauce, and cheese if using.
8. Serve Immediately: Garnish with coriander and lemon juice. Serve hot for best taste.

Why You’ll Love This Recipe

• Perfect Indian–Mexican fusion
• Quick and fun to assemble
• Great party or snack option
• Customisable toppings
• Vegetarian crowd favourite

Common Mistakes

• Using watery yogurt
• Overcrowding the pan
• Skipping marination time
• Overfilling tacos

Variations

Vegan: Replace paneer with tofu.
Spicy: Add jalapeños or extra chilli powder.
Healthy: Use whole wheat tortillas.

Personal Note

Paneer tikka tacos are my go-to when I want to surprise guests with something familiar yet different. The joy of watching people enjoy this fusion never gets old. It’s playful cooking at its best.