Paneer Tacos Recipe | Desi Twist on a Global Favorite | Chef Vicky Ratnani

Who said tacos have to be all about Mexican flavors? 🌮✨
Today, I’m bringing you a fusion recipe that’s close to every desi foodie’s heart — Paneer Tacos! Soft paneer, marinated with spices, wrapped in crispy taco shells, topped with vibrant veggies, chutneys, and just the right amount of zing — this recipe is comfort food with a global twist.

Ingredients:

4-5 | Cherry tomatoes (sliced in half)
1 handful | Fresh coriander leaves
1 tsp | Oregano flakes

Tortillas (Chapatis can also be used)

Method:
Step 1:
Marinate the paneer in the spices mentioned above. Add the cherry tomatoes, coriander, and oregano flakes, and combine well.

Step 2:
Heat some vegetable oil in a pan and sauté the marinated paneer.

Step 3:
For the cilantro cream, blend together the coriander, green chillies, salt, lemon juice, garlic, water and yoghurt to attain a smooth green sauce.

Step 4:
Using a cutter, cut the tortillas into smaller circles and toast them lightly.

Step 5:
For the mango salsa, combine the onion, tomato, bell pepper, green chilli, and raw mango along with some lemon juice, salt, pepper, coriander and avocado oil.

Assembly:
Step 1:
Slather the cilantro cream onto the toasted tortillas.

Step 2:
Put in a little of the slaw, followed by the paneer-cherry tomato mixture.

Step 3:
As a final touch, add the mango salsa and serve!

Serving Suggestion:
Serve them open-faced, and garnish with some fresh coriander leaves, cherry tomatoes and a lemon wedge.

👉 Watch till the end for pro tips & plating ideas that will wow anyone at your table!
And don’t forget — this recipe is easy, quick, and guaranteed to turn your home into a taco fiesta.

💬 Tell me in the comments: What’s your favorite desi twist to a global dish?

#LetsStartCooking #PaneerTacos #FusionFood #IndianTwist #PaneerRecipes #TacoLovers #FoodFusion #ChefVickyRatnani #DesiMexican #EasyDinnerIdeas #StreetFoodAtHome #HomeCooking

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Hey guys, this is Vicki Ratani and welcome back. It’s such an amazing day like every day, isn’t it? And we are going to be making some fabulous food for you. Easy paneer and vegetable tacos. [Music] Now tacos come from Mexico but akal you can get all kinds of tacos in India. There are primarily two kinds of tacos, hard and soft. So what we are doing today, we actually making soft taco which you can actually fold in and eat literally like almost like a chapati rolls. Now I find Mexican food very easy to do here. Uh not because I’m a good cook because I think it’s the the spices. They are like so similar, you know, at the end of the day. What do they use? They use cumin. They use salt. They use different kinds of red chili powders. They use sometimes they use turmeric or they use achiote. I’m using turmeric here. I’ve got garlic. I’ve got chili flakes. I’ve got oregano. Okay. Oregano is found in everyone’s house. I always save my oregano. When I order pizza, they always give you extra oregano. So, I keep it here. I never buy oregano, by the way. So, you’ve got cumin, you’ve got red chili powder, you’ve got a little bit of tomato puree. That’s it. your marination for your tacos is ready. You can use this for all kinds of vegetables. You can use tofu if you’re going vegan. Uh you can use broccoli. You can use a lot of lovely mushrooms in this. So literally I’m using paneer because nowadays a lot of people are eating paneer. They eating tofu as well. Now paneer and tacos and that lovely tortillas which I have inside here. You can also use chapati. It’s very easy. So first things first, let’s start marinating the paneer. So I’ve got to salt. Then we’re going to be adding a little bit of jeera. Okay, cumin powder used a lot in Mexico. Okay, so I’m going to be using a little bit of cumin powder here. I’m going to be using a touch of coriander powder. Toasa, not too much. I’m adding a little bit of turmeric. Okay, now I’m adding turmeric. In Mexico they use something which is called achiote which is also a yellow paste. So almost the same. And to sum is I’m using a little bit of dii mir. Okay. Which is like the spicy red chili powder. Uh I also have uh just a touch of tomato puree in this. Just 1 and 1/2 teaspoon. I’ve got a big pinch of garlic. I’ve got some chili flakes. And then we’re going to be adding like a teaspoon and a half of of any vegetable oil, olive oil. Avocado oil if you want. Let me see. I might have some avocado oil. Yes. So, I have a avocado oil. Uh not compulsory. It’s not compulsory. Uh it helps a lot. It gives you a really good taste. And avocado oil is also one of those healthy oils as well. You can find it online. You can go to a nice store. It’s got this whole Mexico vibe to it as well. So, I’m adding a little bit of like a teaspoon and a half of avocado oil. Very simple. Now, this can be done a couple of hours in advance if you wish. You can make the marination. You can put in a a nice plastic container or a plastic bag and then you can simply marinate it and keep it. Okay? You can even bake it straight in the oven if you wish for your tacos. Uh you can cook them in the air fryer but I’m just quickly sorting this here. Now along with this what I’m doing in order to make it a really nice interesting filling and not just paneer. Okay. I’m adding a couple of cherry tomatoes as well. Okay. Now in one go we’re going to saute everything. It’s not going to take much time to cook. I’ve got about four or five cherry tomatoes in here. We also have some fresh coriander here. which I will be making a lovely sauce okay called a cilanthro crema basically a yogurt lemon juice garlic and a green and a cilantro cream so it’s almost like a cilanthroa sauce or almost like almost like a raita if you ask me okay like green chutney meets a yogurt almost like that so we’ve got this nicely marinated Beautiful. Uh I have some yellow bell peppers. I can also add this into my taco as a part of the vegetable. I have some cabbage which can also be added a part of the taco but I’m not going to be cooking that. So my red cabbage and white cabbage if you are wondering. This is actually for your almost like your coles saw salad. Okay. It’s all about textures. Each you have a soft taco which I have in my fridge. You can buy them ready made. You can use chapati. You can use parathas as well. It’s not the same but it’s pretty good. So you have a soft echo in there. You have a little spread. Then I have a nice crunchy red cabbage and white cabbage which is also good to eat. Alkaline, very healthy. Add more veggies in your diet as we all say. And then we have a really nice protein. We haven’t got too much oil. Look, we hardly put any oil in there. And then we’re going to be making the sauce. So it’s basically it is all about textures. Textures. Okay. Now along with that I’m going to do another very nice funky sauce. You know uh it’s the onset of the mango. So I’m using a raw mango in this. So you can also use a ripe mango but I’m making a beautiful salsa with yellow bell peppers and raw mango and lemon juice. That’s it. So I’m going to be adding finally a toasa oregano. So first things first is um let’s saute the paneer after which I’m going to be making the salsa. Now before we saute the paneer I think it would be a very good idea if we actually shred this for our tacos as well. Okay. So we’ve got red cabbage. Now one more thing about vegetables is that make sure that when you get them home you got to wash your vegetables. Okay. So you got to make sure that you really wash your vegetables, dry them, put them away in the fridge or wherever you store it because it’s very important. Yeah, very very important. Now especially vegetables which are not going to be cooked. For example, your cabbage, I’m putting it completely raw inside. Okay, which means that I have to make sure that this is really clean. Okay, it’s ready to eat as we chefs say. So, we’ve got a nice crunchy slo coming along here. So, just uh I would say yeah, it will be almost like a cup of a cup of slo. Okay. So, I’m going to put this into a bowl. Perfect. to [Music] saw ready. Perfect. Slaw ready. Uh lemon juice will go a little later. Onion. So [Music] really nice beautiful sllo also happening here. In this I have to say dunny I’m putting in here. I’m going to add a little bit of pinch of salt in here. Beautiful. A little lemon juice. Perfecto. And our even prep for our saw is also ready. So basically it’s cooking is not about rocket science. It’s not rocket science. They say, “Yeah, it’s easy to say because you’re a chef and blah blah blah.” No, if you really organize yourself, I think cooking is a piece of cake. So, we have a little avocado oil which we are heating up right now. And then literally, as I’ve mentioned to you, very quickly, we’re going to be sauteing this. So, while this is literally being sauteed, we are literally just actually searing it. Paneer is already cooked, so we just want to color it nicely on all sides. Keep it there. And in the meanwhile, let’s make our cilantro cream, which is our second sauce, okay, for our tacos. To very simple, just green chutney. So, I’m going to be adding like a tablespoon or so of coriander, including the stems. The stems have a lot of juice, guys. Okay, so we’re going to be using some of the stems in here. We’re going to be using one green chili. If you want to go spice, you can go two. I’ll go spice. So, I’m adding about two green chilies in this. I’m adding a little bit of salt, a little bit of lemon. Okay, garlic is optional, but I will go for a little bit of garlic in this perfecto. And then we have just not too much, just a little bit of water. Okay. Very little water. [Music] And two spoons of yogurt. Beautiful. That’s what the nice color we are looking for. Okay. We don’t want to mash up the paneer too much. And here I’ve got about 2 and 1/2 tbspoon of yogurt. Perfecto. Let’s give this a little mix. So we have a nice lovely cilantro sauce ready here. Salsa kachumba ready. Now we just have a really nice mango and onion salsa also which I’m going to be doing it as the tacos are ready. So I bought these multi-grain tortillas. Okay. You can use chapati. There’s no big deal. Okay. Absolutely not. And um now these are quick fixes. Okay. If you don’t have chopadis at home, you don’t want to venture out in making tortillas. No big deal guys. You can buy these sometimes it’s easy. Sometimes um you can even make a multi-grain roti. Uh you can also get corn tortillas nowadays. So there’s both s options and everything. Okay. So I’m just cutting them into small lovely mini tacos. Okay. So you can use the whole thing if you wish but you know being a chef you’re entertaining something at home. Now all these leftovers can be fried and can be made into tortilla chips. Okay, if you wish. Um nothing will go out of the window. So we’ve got our tacos here. Let me just make a couple more. So we’ve got tacos here. We’re going to quickly heat them on our in a non-stick pan. Okay. You don’t need any oil or fat. We’ve got our filling ready. So, a nice crunchy beautiful mango salsa will definitely complement the entire eating experience of this taco. Okay. So, for the for your salsa, very simple. If you ask me what is a salsa, a salsa is a sauce. Okay. A salsa is normally a sauce which is most of the time not cooked. It can be cooked also. And when somebody has to ask me, I quite compare it to the cachum. Okay. So, I’m making with some chopped onions. I’m using a yellow bell pepper. I’m using some lovely kerry, which is a raw mango. Feel free to use any kind of tropical fruit. You can do pineapple, you can do raw mango, you can do ripe mango, you can do watermelon. So it’s basically a how a nice kachumba is made with anything fresh. That’s the bottom line. Okay. So I’ve got a yellow bell pepper. I’ve got some curry. I’ve got a little bit of onion which I’ll do to simu. Little bit of kachumbar. A green chili or mango salsa ready. So, we’re going to cut these also into some cubes, nicely chopped. So, remember salsa, it’s all about textures. It’s about great flavors. It’s about the season. Okay? And of course, besides being a sauce. So, doing a little bit of chopped green chili, about one over here. So, I’ve got a tablespoon of chopped tomatoes. I’ve got a tablespoon of chopped onion, a tablespoon of yellow bell pepper. Uh, one chili, nicely chopped. Then I’ve got a little bit of dunnia. I’ve got some lemon juice for later. Over here, we’ve got a very nice raw mango curry. So, we’re going to be not really peeling them. I’m just going to slice it very thin over here. Perfecto. So, we’ve got our curry here, which I’m also going to be cutting into small cubes. And we have this fantastic. [Music] [Applause] We have our basic mixture of our tomato salsa ready. I just have to add a little bit of fresh coriander into this. In the meanwhile, some lemon juice here. Beautiful. some salt and pepper. [Music] So, we have a little bit of coriander. So, lovely dunnia in over here. Beautiful. Lovely. And why don’t we go a little extravagant? Um half a teaspoon of lovely avocado oil. And now we are ready to assemble our tacos. [Music] Perfect. So we’re going to be heating these up very lightly. Okay. Basically remember we have to just warm it up. Sometimes if you want to do a whole DIY situation, you can actually put the tortilla separate, you can put the paneer separate, you can put the filling separate. You could make it a real interactive experience. Okay, so now I have all my elements for my tacos ready to my tacos. We’ve nicely warmed them up. First things first is arrange them in a nice pattern. And so the assembly line becomes much easier. Um just like this. Perfecto. So we have with us here pelle a little bit of this coriander cream or coriander crema as they would call it in Mexico. Now the whole idea is that with tacos they can be seasonal, they can be healthy, they can be unhealthy, they can be made over with leftover things at home. So literally it’s quite a culture you know it’s like in our culture we also have uh wraps which we make with roties you know nostalgia of childhood anything which was leftover you had a roti you know kabi aluki subzi sometimes it’s a leftover tandoori chicken or anything like that all put together with a few with a little bit of sauces chutney from your fridge will make excellent taco so I don’t believe that you have to go to Mexico to eat them you can eat whatever you want in your kitchen. And if you’re really enjoying this, do like, do share, do subscribe. Waiting for some really cool comments from you. I know you’re going to love this recipe. So, I’m going to be adding a little bit of our slo or kachumba also you can call it. Now, you can use carrots, you can use cucumbers, you can use radishes, you know, anything you want to eat. Anything you want to add in this, just make sure that it’s fresh. Make sure that you’re cooking with a lot of love and good vibes and positive energies, which will always make your food taste amazing. And of course, follow my recipes. It’s easy. So, we’re just going to crumble this right here. So, literally, you can crumble it. Since I’m making such a small taco, so I would definitely crumble. I’ve got a little bit of this sorted cherry tomato. There’s a lot of flavor in this, you know. You don’t have to worry about anything. So, these are these little mini tacos. I would call them mini paneer. Easy mini paneer tacos. Okay, which you can easily make at home. Just like this. Beautiful. So, we have our our lovely tacos ready. I’m going to be adding just a little bit of this kachuma on the top. Nice. And normally when you go to a restaurant, they actually serve the tacos. The soft tacos are served open. So literally you can you can pick pick up one and eat it. I also have some toothpicks if you want to see an idea how you could also do it. Just to just to give you an idea. So garnish. So you can take one more of this. You can add a little bit of your dunnia pa like how they do. Okay. And then normally what we do is we also do like uh small wedges of limbo or lime with it those side presentation if you want. Uh let me make a beautiful plate for you. Now you know plating is very important. I love plating. So let’s plate these amazing tacos for you. So if you want to fold these up just like this, you can also do that. So just bring them together just like this. I also have this lovely toothpick which I’m putting through. So you can literally have a really nice taco just like that. How cool is that? Tasty. So this is what you can just do. Okay, I’ve got it. Now what I’m I prefer doing okay I prefer serving these openf faced. Okay. So so then literally you can DIY your own taco. Beautiful. So we have our lovely tacos here. We’ve got our some lovely cherry tomatoes. Beautiful. And then we have our coriander garnish to go on that. Beautiful. And our tacos are ready. Let’s take a little bit of tasting to this before I plate it for you. So, I’m going to add a bit of this green sauce which I have. I’m going to add a little more of this. And look, it’s that easy. [Music] M. Wow. I want this recipe. Beautiful. So, we have our tacos played up beautifully. M [Music] people are going to ask for sauce on the side always one time. Okay. Easy paneer tacos ready. Hope you really like this recipe. Do like, do share and do subscribe. And remember these are just guidelines. Get as creative. I’m looking for some really new ideas. Put all your comments in your comment section below. and have a good day and eat well. Stay happy. [Music]

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