Chipotle Paneer Soft Shell Tacos Recipe

Prepare and cube paneer

Cut the paneer into 1/2- to 3/4-inch cubes. Pat dry with paper towels so pieces won't steam when cooked.

Make marinade

In a bowl, whisk together 2 tbsp minced chipotle in adobo, 2 tbsp lime juice, 1 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until combined.

Marinate paneer

Add the cubed paneer to the marinade and gently toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10 minutes at room temperature.

Sear paneer

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbsp neutral oil and let shimmer. Add marinated paneer in a single layer (work in batches if necessary) and sear without moving for 2-3 minutes until golden brown, then flip and sear the other side 1-2 minutes. Total cook time per batch ~4-5 minutes. Remove to a plate and keep warm.

While paneer marinates, place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp salt. Heat until sugar and salt dissolve, about 1-2 minutes; remove from heat and pour over onions. Let cool to room temperature (about 15–20 minutes) then refrigerate. Onions will be ready in 15 minutes but benefit from 1 hour.

Make chipotle crema

In a small bowl combine 1/2 cup sour cream (or Greek yogurt), 2 tbsp mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime zest, and 1 tbsp lime juice. Whisk until smooth and season with a pinch of salt and a little black pepper to taste. Adjust chipotle level if you prefer milder or spicier.

Assemble slaw

In a medium bowl toss 2 cups thinly sliced green cabbage with 1/4 cup chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Add about 2–3 tbsp of the chipotle crema (reserve remainder for drizzling) and toss until the cabbage is lightly coated. Taste and adjust seasoning.

Warm the tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable and slightly charred, or wrap stack in foil and warm in a 350°F/175°C oven for 8–10 minutes.

Build tacos: place a warm tortilla on a plate, spoon 2–3 tbsp slaw down the center, add 3–4 seared paneer cubes, top with 1–2 tbsp pickled red onions, a drizzle of chipotle crema, a sprinkle of crumbled queso fresco if using, and a few cilantro leaves.

Finish and serve: squeeze fresh lime over the assembled tacos to taste and serve immediately. Repeat with remaining tortillas and ingredients. Leftover components keep separately refrigerated for up to 3 days.