Paneer, Black Bean and Sweet Corn come together in these flavorful Protein Packed Vegetarian Tacos, topped with Fresh Tomato Salsa and Avocado Cream Sauce!
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Recipes
- Cuisine: Mexican
Ingredients
Avocado Cream Sauce
- 1 avocado (big)
- ½ cup yogurt
- salt (to taste)
- pepper (to taste)
- 1.5 tablespoons lime juice
Rice
- 1 cup rice
- 1 tablespoon cilantro or coriander (finely chopped)
- 1 teaspoon lime juice
Veggies
- ½ cup sweet corn
- ½ cup black beans (cooked)
- ¾ cup paneer (cut into small cubes)
- ½ green pepper (thinly sliced)
- 1 teaspoon vegetable oil
- ½ teaspoon cumin seeds
- ½ lime (juiced)
- ¾ teaspoon taco seasoning
- salt (to taste)
Method
Avocado Cream Sauce
- Cut and peel the avocado and take out it's pulp in a bowl.
- Add greek yogurt to it.
- Transfer to a food processor, add lime juice, salt and pepper and pulse till smooth and creamy. Transfer to a bowl and set aside.
Rice
- Take 1 cup of cooked rice in a bowl. I used long grain Asian rice, you can use any rice of your choice.
- Add chopped cilantro/coriander leaves, some lime juice to it.
- Mix till well combined and set aside.
Veggies
- Add 1 teaspoon of oil to a pan on medium heat. Once the oil is hot, add cumin seeds to it and wait till the seeds crackle.
- Once the seeds crackle and the paneer cubes, sliced green pepper and taco seasoning. Saute for 2 minutes.
- Now add cooked black beans, corn and salt to taste. Mix everything together till well combined
To Serve
- Place the rice, avocado cream sauce, tomato salsa and the veggies in separate bowls.
- Also place the taco shells or soft tortilla and let everyone make their own tacos with their choice of filling and toppings!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.