If you’re torn between ordering tacos or indulging in something tandoori, this recipe solves that dilemma in the most delicious way. Tandoori paneer tacos are a vibrant fusion dish that mixes the punch of Indian spices with the ease and fun of tacos. They’re quick to make, exciting to serve, and full of textures and colours that make every bite memorable.
The beauty of this recipe lies in its adaptability. You can prepare it as a crowd-pleasing appetiser for parties, a creative lunchbox idea, or even a relaxed weekend dinner. The tandoori paneer brings in all the familiar flavours of a grill platter, while the taco format makes it easy to assemble, bite into, and enjoy. It’s not just tasty,it’s also healthier than deep-fried snacks and far more exciting than everyday meals.
Whether you’re a fan of fusion food or just looking to switch things up in the kitchen, these tacos are worth trying. They’re smoky, juicy, and crunchy all at once and they only take five simple steps to prepare.
Step 1: Marinate the paneer in tandoori spices
Start by cutting 200 grams of paneer into long strips or bite-sized cubes. In a bowl, mix curd with ginger-garlic paste, red chilli powder, turmeric, chaat masala, garam masala, and lemon juice. Add a little oil and salt to balance it out. Coat the paneer pieces in this marinade and let them rest for at least thirty minutes. This step builds the flavour base and gives that signature tandoori kick to the dish.
Step 2: Grill or sauté the paneer until smoky
Once marinated, cook the paneer on a hot tawa or grill until the edges are slightly charred and the marinade forms a crust. You can also bake them in an oven or air-fryer for an oil-free version. Make sure not to overcook the paneer so it stays soft inside while crisp on the outside. Set the cooked paneer aside and allow it to cool slightly while you prepare the other elements of the taco.
Step 3: Prepare the crunchy salad topping
Tacos need a contrast of textures, and a crunchy salad does just that. Finely shred some cabbage, onions, and carrots. Toss them with a little salt, lemon juice, and pepper. For an extra layer of flavour, add chopped coriander and a spoon of mint chutney or curd. You could also use pickled onions for a tangy crunch. This fresh topping balances the spiced paneer beautifully and brings a refreshing twist to each bite.
Step 4: Warm the tacos or use mini rotis
If you don’t have taco shells, don’t worry mini rotis or small parathas work just as well. Lightly heat the tacos or rotis on a tawa until they’re soft and pliable. If you prefer crunch, toast them slightly to create a firmer base. You can also use store-bought soft tortillas or khakhras for variety. The key is to keep the base warm and flexible for easy folding and holding.
Step 5: Assemble the tacos and add finishing touches
Place the warm taco base on a plate. Layer with a spoonful of salad, followed by the grilled tandoori paneer. Drizzle some garlic yogurt dip, spicy chutney, or mayonnaise on top depending on your taste. Add a final sprinkle of chaat masala or crushed roasted peanuts for extra punch. Fold the taco slightly and serve immediately. For parties, you can keep all the components ready and let everyone assemble their own tacos for a DIY experience.
Tandoori paneer tacos bring together the best of both worlds, Indian grilling and Mexican snacking in one easy-to-make dish. They’re fun to assemble, packed with flavour, and perfect for those who love a little spice and creativity on their plate. Whether you’re serving them as starters or making them the main meal, they’re guaranteed to bring a burst of joy and flavour to your table.
