Tacos is basically a Mexican dish, where a filling of beans, sour cream and salsa is used. I have named it Indian Tacos as the one I have presented here is a fusion dish, where the filling is totally Indian. This is a filling dish and can make for an excellent party starter as the filling and the chutney used here, can be prepared a day in advance and refrigerated till use!
Soya and Paneer which are quite healthy for us have substituted the beans and the sour cream has been replaced by a mint curd dip. Again instead of the traditional salsa, I used a sweet and sour avocado and green tomato chutney and used some raw salad to go along with the entire dish. I included the avocado here, as I didn’t want to give this healthy food a miss and my family loves it!
All these flavours blended so well, that the flavour of the traditional Mexican tacos was not at all missed! Though, I would suggest using some sweet red chilli sauce for topping alongwith the chutney, if at all you need some more sweetness in your Tacos! I have used store bought ready taco shells which we needed to bake as per the packet instructions, but if desired you can make some fresh tacos from scratch at home itself using ingredients as per choice!
For some more such delicious dishes, do take a look at the following recipes too….
- Mexican Burger
- Baked Beans On Toast
- Mini Corn Pizza
- Cheesy Tandoori Aaloo
- Paneer Pizza Dosa
- Mango Avocado Toast
Here’s the recipe for the delicious Indian Tacos….
Prep Time : 45 min
Cooking Time : NA
Serves : 8 (16 Tacos)
- 16 Taco Shells (Store bought)
- 1 cup Finely Diced Mixed Bell Peppers
- 1 cup Shredded Lettuce Leaves
- 1/2 cup Shredded Purple Cabbage
- As Required Pomegranate Arils
For The Filling :
- 1 tbs Oil
- 2 Finely Minced Green Chillies
- 1 1/2 tsp Ginger Garlic Paste
- 1 cup Dry Soya Chunks
- 100 gm Paneer (Cottage Cheese)
- 2 cups Chopped Onions
- 1/2 cup Chopped Tomatoes
- 1/4 cup Fresh Homemade Curds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1/4 tsp Spicy Red Chilli Powder … To be adjusted
- 1 tsp Corriander Powder
- 1/2 tsp Cumin Powder
- 1 1/2 tsp Garam Masala
- Salt To Taste
For The Mint Curd Dip :
- 1 cup Hung Curd
- 3 tsp Mint Leaves Paste (Pudina paste)
- Black Salt To Taste
For The Green Tomatoes And Avocado Chutney :
- 2 tbs Oil
- 1/2 tsp Cumin Seeds (Jeera)
- 1 tsp Fennel Seeds (Saunf/Badishep)
- 8 Fenugreek Seeds (Methi daana)
- 4 Dry Red Chillies …. Roughly chopped and deseeded
- 5 Chopped Green Tomatoes
- 2 cups Cubed Avocado (1 medium avocado)
- 1 cup Water
- 4 tsp Sugar
- 1 tsp Vinegar
- Salt To Taste
- The first step to prepare Indian Tacos is to prepare the green tomato chutney for the topping and the soya paneer kheema for the filling.
- For the green tomato chutney, heat a pan and add oil to it for tempering.
- When it heats up, add the cumin seeds, fennel seeds and the dry red chillies.
- Saute and add the chopped green tomatoes.
- Saute for about two minutes and add a cup of water. Bring it to a boil and cover and cook till the tomatoes turn soft.
- Stir occasionally and add a little water if required for cooking the tomatoes.
- When the tomatoes are almost cooked, uncover add the sugar, vinegar and salt to taste and slightly mash the tomatoes with the back of the spoon.
- When the mixture is mushy and the water has evaporated, switch off the heat and set aside to cool.
- Next, scoop out the avocado flesh and roughly mash it. Add it to the cooled chutney and mix well. Set aside till further use. It can be stored in the refrigerator for quite a few days.
- If cooking this chutney a day earlier for a party, then add the avocado only when the chutney is to be used.
- In the meantime, for the soya stuffing, heat about 2 1/2 cups of water in a pan.
- When it almost reaches a boiling point, switch off the flame and add the soya chunks to it.
- Let soak for about 10 minutes. After the said period, drain out all the water and squeeze the puffed chunks well.
- Soak again in clean water and repeat the above step atleast twice again.
- Grind the squeezed chunks coarsely, in a mixer grinder.
- Next, heat a pan and add oil to it. When it heats up add the finely minced green chillies and the ginger garlic paste.
- Saute and add the onions. Cook till they turn translucent and add the turmeric powder and mix.
- To this, add the chopped tomatoes and saute further for a few minutes till they turn mushy.
- Beat the curds well and add to the onion tomato mixture. Stir continuously on high heat till it thickens, to prevent the curds from splitting.
- To this mixture, add the red chilli powders and corriander cumin powder and mix well.
- Add the coarsely ground soya chunks and about a cup of water.
- Bring to a boil and cover and cook for a few minutes.
- When the soya mixture is well cooked, add the garam masala, crushed paneer and salt to taste.
- Mix well and garnish with corriander leaves. Switch off the flame and set the mixture aside till further use.
- For the curd dip, mix together the hung curd, mint leaves paste and black salt and set aside.
- To prepare the tacos, bake the taco shells as mentioned on the packet.
- Next, spread some shredded purple cabbage at the bottom of the shell.
- Spread some curd dip over it and top with the soya paneer kheema.
- Spread some of the green tomato avocado chutney over it and top with some chopped bell peppers, shredded cabbage and pomegranate arils.
- Serve these delicious Indian Tacos as a starter during parties alongwith chilled Minty Kokum Coconut Cooler or as an evening snack!
Pics depicting the procedure….