Mexican Tacos with a Desi Twist

Do you remember the scene from the movie Queen, where Kangana Ranaut asks for more spices and sauces to repair the bland pasta. Well that's me whenever Husband and I decide to eat out, in the States. We Indians have Indianized most of the western dishes. A little Indian touch to any dish is enough for us to fall for it. :D

From the time we have relocated to US, I find more comfort in Mexican food. The familiar ingredients used and Vegetarian options(most important) is the reason why I like it. 

Being a vegetarian, I was exploring different options for the taco filling and Gosh! I found plenty.

But me being me, I tried the Paneer version of the Taco. Oh! the taste and the look is just drool worthy. It was hard for me to keep my hands off until I shot some gorgeous pics. 

So I thought of making it a Taco tuesday night at home with a touch of Indian-ness.

Yes! Those are home-made. I made beet flavoured Tortillas with Whole wheat flour. These bite-sized Tacos are my go-to for Dinner parties or friends get-together. 

Preparation Time: 20 mins
Cooking time: 10 mins
Servings: Serves 4

Tacos with a Desi touch is my go-to recipe when I'm craving for Tacos. These Tacos have Indian Paneer (cottage cheese) and spices. If you have a Dinner party at home and want to impress guests, worry no more.

Ingredients:
For the Taco shells:

• 1 Beetroot
• 2 cups Whole wheat flour
• Salt as per taste

For the stuffing:

• 150 gm of Paneer-cottage cheese- grated
• 2 Jalapenos
• 1/2 Red bell pepper, 1/2 Yellow bell pepper, 1/2 Green bell pepper
• 1 small Onion
• 1 small Tomato
• 1 Chilli
• Oil for tempering
• Soy sauce
• Taco seasoning
• Garam Masala and red Chilli powder
• Salt to taste

For Salsa:

• 1 small Onion
• 1 small Tomato
• 1/2 Red pepper, 
• 1/2 Green bell pepper
• Salt to taste
• 1 lime
• 1/2 Avocado

For Pepper cream sauce(Optional):

• 200gms of Sour cream or Yogurt
• 1 tbsp of Red chilli powder 
• Salt as per taste.

Instructions:

For the Taco shells

1. Pulp the beetroot or pulse in the grinder.
2. In the beetroot pulp, add corn flour/ corn meal 
3. Add salt to taste and knead the dough.
4. The Dough should be soft enough to roll the Tortillas.
5. With a rolling pin, roll mini Tortillas.
6. Cook the Tortillas on a low flame without getting burnt.
7. Drizzle little oil cook from both sides.

For the stuffing- Paneer Bhurji

1. In a deep pan, add some olive oil on a medium flame.
2. Once the Oil heats up, add finely cut onions and jalapenos.
3. Once the onions turn translucent, add julienned bell peppers.
4. Let the bell peppers cook for 2 mins, add 1/2 tbsp of soy sauce.
5. Once all the veggies are partially cooked, add the grated Cottage cheese- Paneer into the Pan.
6. Add a pinch of  Taco seasoning, salt, red chilli powder and Garam Masala.(adjust the spice as per your taste)
7. Stir to mix in all the flavours and let it cook for 5 mins on low flame.

For the Salsa:

1. Finely chop the Onions, Tomatoes and Bell peppers.
2. Finely grate the Chillies and Cilantro.
3. Transfer all  to a mixing bowl.
4. Add salt to taste and squeeze in the lime.
5. Salsa is ready, it may become watery eventually. Keep draining the water if you feel too watery.

For Pepper cream sauce(Optional):

1. Add Paprika spice and salt into the sour cream for the dip.

Actual Assembling:

1. Take a Tortilla and fold it into half.
2. Stuff the Paneer bhurji into the fold.
3. Top it with Salsa. 
4. Top it with some diced Avocado. 
5. Assemble them in a plate.