Get ready to make a super delicious and unique fusion recipe with flavors like never before! My Paneer Steak Tacos, served with a zesty Roasted Jalapeno Yogurt Dip, are the perfect blend of Indian and Mexican cuisines, creating a mouthwatering experience you won't want to miss. In this recipe, succulent paneer steaks are marinated in a medley of sauces and breadcrumbs, roasted to perfection, and then tucked into warm tortillas alongside vibrant toppings. A creamy yogurt dip infused with the smoky goodness of roasted jalapenos helps to bring out the flavors even more. These vegetarian tacos are easy to make and rich in protein. These Paneer Steak Tacos are a delicious journey that promises to satisfy your cravings and ignite your culinary creativity.

Happy Cooking!

Servings: 15-18 street style tacos

Prep Time: 30-40 mins

Baking Time: 20-25 mins

Total Time: 1 hour

Ingredients: 

Paneer Steak:

• 24 oz Paneer slab; check notes for what I used

• 2 tbsp Taco sauce 

• 1 tsp Hot sauce of your choice

• 2 tsp Soy sauce 

• 1 tbsp Garlic paste

• 1.5 tbsp Tomato paste

• 1 tbsp avocado Oil

• 3 tbsp Everything bagel seasoning 

• 2 tbsp Brown sugar 

• 1-2 tsp Salt as per taste

• 1/2 tsp Pepper

• 1/2 tsp Turmeric powder

• 1 tsp Coriander powder

• 1.5 tsp Cumin powder

• 2 tsp Paprika

• 1-2 tsp Chili flakes

• 1/2 tsp Ginger powder

• 1/2 tsp Dried Lemon powder; optional

• 1.5-2 cups Bread crumbs 

• Oil to spray/brush

Roasted Jalapeno Yogurt Dip:

• 2-3 jalapenos

• 2 cups Greek yogurt or hung yogurt

• 1 tbsp honey

• Salt to taste

Assembly:

• 15-18 street-style corn or flour tacos

• 1-1.5 cups Broccoli slaw or cabbage slaw

• Lemon

• Salt

• Hot sauce or salsa to serve

Directions: 

1. Preheat the oven to 400F.

2. In a bowl mix taco sauce, hot sauce, soy sauce, garlic paste, tomato paste, and oil. In a flat bowl add breadcrumbs, everything bagel seasoning, salt, pepper, turmeric, coriander, cumin, paprika, chili flakes, brown sugar, ginger, dried lemon, and mix. Keep it aside.

3. Brush the marinade on the paneer slabs. Brush it all over including the sides. Let it sit for 10-15 mins.

4. Then carefully place the coated paneer slab on the breadcrumbs mixture. Coat it all over. Brush more marinade as needed. Place the breaded slab on a baking tray and spray oil over it. I used two 12 oz paneer slabs. Place the jalapenos on the baking tray as well and spray some oil.

5. Bake at 400F for 20-25 mins. Flip the paneer steak over carefully at the 13-14 minute mark. Rotate the jalapenos as well. The steak should be well cooked and crispy and the jalapenos should be roasted.

6. Mix slaw with some lime and salt.

7. Blend the jalapenos in a grinder. You can take out the seeds or keep them as per your spice level. Mix it with Greek yogurt, honey, and salt. Keep it aside.

8. Slice the paneer steak into thick slices.

9. Heat tacos on a griddle. Assemble it with roasted jalapeno yogurt dip, slaw, paneer steak slices. Drizzle some lime and hot sauce/salsa.

Tips/Notes:

• I used Royal Mahout jalapeno paneer and Chipotle paneer.

• Don’t skip the lemon juice on the tacos. It adds acidity and balances all the flavor.

• You can add some cheese to the tortilla and heat it covered on a griddle for it to melt and then assemble the tacos.

• Be sure to serve with some salsa or sauce so it doesn’t seem dry.

• You can meal prep and keep the slabs marinated.