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 cook the meat and coat with a mixture of chutney and yogurt, the flavor balanced to your taste. Add a bit of salt at this point, if it is needed.
Chop the pickle you are using, and slice the cabbage or other greens thinly, and chop the peanuts, if using. If you haven't used the yogurt and chutney mixture to flavor your meat or tofu, mix them up now. Balance the two to your taste.
Warm the wrap you are using. If corn tortillas are your choice, you will want to warm them up. 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 a skillet on over medium-high heat and one at a time, 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 of your choice. Starting with 3 or 4 tablespoons of meat or tofu, start building your taco. Continue with cabbage, pickle, sev or peanuts, a drizzle of the chutney and yogurt mixture (if you didn't use it to flavor the meat), and serve with a slice of lemon or lime.
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 this 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 tablespoons of yogurt, and salt to taste.
Thinly slice cucumber or radishes, chop the scallions, onions or pickled onions. Coarsely chop the mint or cilantro.
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.
Make 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.
If you are using taco seasoning for these Indian-ish tacos, you can find it at most grocery stores. My favorite blend can be found at Penzeys Spices. Or you can make your own taco seasoning and here is a recipe on the great blog Rachel Cooks.
If you don’t want to spend the time making a quick onion pickle, but you want to take the bite out raw onions: