Tacos are so much fun and the beauty of them is that you can stuff them as much as you like. This recipe is a fusion of my favourites sauce, the Kenyan style poussin sauce, married with paneer (a marriage made in heaven) and made happily ever after with spicy vegetables and cool coriander and mint raita.
The sauce and raita take some additional preparation time, however it is worth it. This recipe serves 2, but simply double up the measurements if you wish to serve more. A fun dinner party meal!
- 1 cup cubed paneer
- 1 onion, chopped
- 1 green pepper, chopped
- 1 green chilli chopped
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- Shredded lettuce leaves
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1 tablespoon lemon juice
- Kenyan style Poussin sauce
- Fresh Coriander and mint raita
- Tacos of your choice. I used Old El Paso stand and stuff. (not sponsored)
- 1 tablespoon oil
- Handful chopped coriander
- Preheat the oven to 200 degrees celsius and line a baking try with foil.
- Prepare the poussin sauce as per recipe and mix the paneer in, coating each cube well.
- Arrange the paneer pieces on a baking tray and place in the oven and bake for 20 minutes.
- Meanwhile prepare the coriander and mint raita and set aside in the fridge so it is chilled.
- In a pan, heat 1 tablespoon oil.
- Add the cumin seeds, and when they sizzle, add the onions, garlic, ginger, green peppers, green chilli and spring onions.
- Let them cook for 2 minutes, and then add all the spices.
- Stir fry these for around 5 minutes on medium heat and then drizzle lemon juice all over. Garnish with the coriander.
- When the paneer is ready, warm up the tacos in the oven for 2 minutes.
- Now line the bottom with lettuce and then fill as much of the spicy vegetable mixture and paneer cubes as you like.
- Drizzle each taco with the coriander and mint raita.