Butter Paneer Tacos

Butter Paneer Tacos





Prep Time: 30 Min
Cook Time: 35 - 40 Min

Yields: 12 Tacos

WHAT YOU NEED

• 350g Paneer Cheese, cut in to 1/2" cubes.
• Coconut Oil for Frying
• Sea Salt
• 24 Street Taco Shells

SAUCE

• 2 + 1 Tbsp. Unsalted Butter
• 2 Tbsp. Coconut Oil
• 2 Yellow Onions, diced
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Fresh Ginger, Peeled & grated
• 796ml Fire Roasted Diced Tomatoes
• 1/4 C Raw Cashews
• 3 Tsp. Garam Masala
• 1 Tsp. Cumin
• 1/2 Tsp. Mexican Chili Powder
• 1 Tsp. Tandoori Seasoning
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Sugar (*1)
• 1/4 Tsp. + Sea Salt
• 1/2 C Whipping Cream, room temp
• Garnishes - Shredded Red Cabbage, Fresh Cilantro, Crumbled Feta Cheese, Sliced Green Onions, Sour Cream, Lime Wedges

DIRECTIONS

• Begin heating 2 Tbsp. coconut oil in a skillet set to medium heat. Once heated, add the paneer cubes and fry them until golden & crispy on at least two of the sides. Once completed, remove the paneer from the pan and season it immediately with sea salt. Set aside.
• Wipe out the skillet and add to it 2 Tbsp. unsalted butter & coconut oil. Once melted, add the onions & pepper flakes along with a good pinch of salt. Reduce the heat slightly and cook the onions for 6 minutes. Make a well in the center of the pan and drop in the ginger and garlic. Let that sizzle for about a minute before stirring it into the onions along with the garam masala, cumin, tandoori, and chili powder. Let everything continue to cook until spices are nice and toasty and onions are tender.
• Add the cashews & fire roasted tomatoes, bringing it to a boil. Once boiled, add the sugar, 1/4 tsp. sea salt, reduce the heat to medium low, and cover for 12 minutes. Make sure to stir halfway.
• Transfer the sauce to a blender and puree (carefully) until smooth. (*2)
• Wipe out the same skillet and heat the remaining tbsp. butter and whipping cream along with 3/4 of the sauce. reserve remaining sauce for a future dish. Stir until nice and combined and once bubbly, return the paneer to the sauce, reduce the heat to medium low, and simmer uncovered for 7 minutes.
• Heat your tortilla shells on a grill pan, in the oven, or in the microwave until they are warm and malleable. I prefer the grill!​

• For service, layer two street taco shells and spoon some of the butter sauce on the shells. Next, 3 - 4 pieces of the saucy paneer and then it's time to garnish them. I went with cabbage, sour cream, feta, green onions, and cilantro. Any combination of all or some of them would suffice, just make sure not to skip the cabbage because it's the necessary crunch factor.
• ENJOY! 
• Pack any remaining butter paneer in an airtight container in the refrigerator for up to 4 days. It's great to serve over some fluffy brown rice or more tacos the following day!

NOTES:
(*1) Whatever sugar you have will work just fine. Coconut, white, brown, or cane, would all be acceptable.
(*2) Make sure whatever blender you have is capable of safely blending hot liquids. If not, let cool completely, blend, and rewarm prior to creating the creamy sauce.

HAPPY VEG