Chipotle Paneer Hard Shell Tacos Recipe
Make Chipotle Paneer Hard Shell Tacos Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Paneer Filling
Crunchy Hard Shells & Assembly
Creamy Chipotle Lime Sauce
Method
Paneer Filling
- 1
Press and cube paneer (if needed)
If your paneer is particularly moist, press between paper towels with a weighted plate for 10 minutes, then cut into 1/2-inch cubes. If using store-bought firm paneer, simply cube.
- 2
Sauté aromatics
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent and just beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Add chipotle and spices
Stir in the minced chipotle peppers (2 peppers) and 1 tbsp tomato paste. Cook 1–2 minutes, stirring, to bloom the paste. Add smoked paprika, ground cumin, ground coriander, kosher salt, and black pepper and cook another 30 seconds to toast the spices.
- 4
- 5
Crunchy Hard Shells & Assembly
- 6
- 7
Shape and fry tortillas
Working in batches, warm a corn tortilla for 10–15 seconds in a dry skillet or microwave to make it pliable. Using tongs, fold the tortilla over the handle of a wooden spoon or over a metal taco rack to create a hard-shell "U" shape, then carefully lower into the hot oil. Fry each folded tortilla 1–2 minutes per side until crisp and golden. Drain on a paper towel-lined rack. Repeat until you have 8 crisp shells. Alternatively, drape tortillas over the bars of an oven-safe rack and bake at 425°F (220°C) for 8–10 minutes, flipping halfway, to make baked hard shells.
- 8
Prepare toppings
While shells fry, toss shredded red cabbage with a pinch of salt and a squeeze of lime if desired. Have pickled red onions and crumbled cotija (or feta) ready for assembly.
- 9
Assemble tacos
Fill each hard shell with about 50 g (roughly 1/2 cup) of the chipotle-paneer mixture. Top with a small handful of shredded red cabbage, about 1 tbsp pickled red onions, and a sprinkle of crumbled cotija. Drizzle with the creamy chipotle lime sauce (about 1 tbsp per taco) and garnish with extra cilantro if desired.
Creamy Chipotle Lime Sauce
- 10
Mix sauce
In a small bowl combine 1/2 cup Greek yogurt (or crema), 2 tbsp mayonnaise, 1 minced chipotle in adobo, 1 tbsp lime juice, 1/2 tsp honey or agave (optional), and 1/4 tsp salt. Whisk until smooth and taste; adjust lime, salt, or sweetness to balance the heat. If too thick, thin with 1–2 tsp water.
- 11
Serve
Spoon or drizzle the sauce over assembled tacos. Keep any extra sauce refrigerated for up to 3 days.