If you have leftover ground meat or firm tofu that is already flavored, move to the next step. Otherwise, cook the raw meat, or firm crumbled tofu, with taco seasoning following the package instructions. Or make 1/2 a recipe of my beef keema curry using the ground meat of your choice.
Chop the pickle if using, and slice the cabbage, and radishes. Use any Mexican salsa or blend yogurt and green chutney together. Balance the two to your taste.
Warm the wrap you are using. For corn tortillas, taking no more than 6 tortillas at a time, dampen enough paper towels to wrap the tortillas completely. Place them on a plate and place in the microwave and heat on high for one minute. Check to make sure the tortillas in the middle are hot enough. If not, heat for another 30 seconds or so. Alternatively, heat one at a time in a skillet over medium-high heat. Cook them for a minute on each side. Place in a towel to keep them warm until you are ready for them. Other flatbreads should be warmed up as well, using the best method, depending on what you are using.
Assemble: Take a warm flatbread and spoon 3 or 4 tablespoons of meat or tofu down the middle. Continue with cabbage, pickle, sev, cheese, a drizzle of salsa or the chutney and yogurt mixture, and serve with a slice of lemon or lime. For other topping ideas, see the Notes below.
Paneer Tacos
Gather all your ingredients.
In a medium skillet (ideally nonstick) over medium heat, add the oil and sauté the paneer cubes until light golden brown. It is not necessary to brown them on all sides. Remove the paneer to a medium-sized bowl and bring 2 cups of water to boiling. Pour the water over the paneer and allow it to soften for 5 to 10 minutes. Skip the soaking step if you've made your own paneer.
Fry the onions until crispy if you are making your own birista, or chop nuts. Make the chutney and yogurt mixture, balancing the yogurt and chutney to your taste, starting with 2 teaspoons of yogurt. Salt to taste.
Thinly slice cucumber or radishes, chop the scallions, onions, or pickled onions. Coarsely chop mint or cilantro to sprinkle on top.
Warm the corn tortillas using the instructions for the ground meat tacos above. If using other types of flatbread, warm up as appropriate for the bread you are using.
Build the tacos in the order the ingredients are listed and serve with a slice of lemon or lime.
Quick Pickled Onions
Microwave all the ingredients except for the onions, allowing the sugar and salt to dissolve. Alternatively, place mixture in a small pan over medium heat for about 1 minute. Let cool and then pour over the onions. Thinly sliced onions will be ready in an hour. A thicker cut onion will be best with an overnight soak.
Notes
Ground meat: Use the ground meat of your choice. If you want a vegan option, use firm tofu crumbles.
For Indian tacos, use either Mexican or Indian flavorings:
For an Indian-spiced filling. Make 1/2 a recipe of my beef keema curry using ground meat of your choice. You will probably have leftover meat, but you can either freeze it or make a taco salad with it the next day.
Cheese ideas: Crumbles of cotija or queso blanco, cheddar, Monterey Jack, feta, or paneer.
If youdon’t want to spend the time making a quick onion pickle, but you want to take the bite out of raw onions:
Slice or chop your onion and either soak it in vinegar (white or cider) for 15 minutes.
Blanch the onion in boiling water for 1 minute or 2
If you are in a big hurry, cover the onions with water or vinegar and microwave them for 10 seconds. Longer if you feel they need it.
Taco filling ideas:
Curry without too much sauce--here are some of my favorites:
Sauces, chutney, or pickles:Take a chutney, salsa, or pickle and blend with some yogurt or sour cream for the perfect drizzle. You will need to play around with amounts so as not to take over the whole taco.