This Mexican Paneer Taco recipe makes for a fun weeknight dinner or party starter. It’s packed, easy to put together and disappears very quickly!
I love recipes that make you look at leftovers a little differently, and this Mexican recipe for paneer tacos is just that. This is the best way to use up those leftover rotis and turn them into a fun recipe that the whole family will love, but especially the kids! I top these easy paneer roti tacos with homemade herbs, spicy fried rajma, crunchy cabbage and a creamy dahi sauce, so you get a little bit of everything in every bite.
What I really love about these air fryer tacos is that they feel fun and a little fancy, but they’re actually pretty easy to put together. Beans and refried beans can be made ahead, while roti taco shells take just minutes to air fry. They’re perfect for a quick weeknight dinner, but I’d happily make these paneer tacos for a casual get-together or party, too!
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Ingredients for Mexican Veggie Tacos
To make paneer: We need full fat milk, vinegar and water (to dilute the vinegar), along with chilli flakes and oregano, fresh coriander leaves and salt to make masala paneer
Paneer Marination: This is a simple, Mexican-style marinade that calls for garlic paste, oregano, chipotle seasoning, and salt.
For the refried beans: Boiled rajma (kidney beans) is mixed fried in a neutral flavored oil, garlic, salt, cumin and chili powder, ketchupsalt and a splash of water
To make the tacos: For this recipe, we use leftover rotis, which we fry in an air fryer. Other ingredients include neutral flavored oil, violet, mayonnaisehung cottage cheese or Greek yogurt, coriander leaves, red chili sauce, ketchup and salt
Frequently asked questions
Yes, you can use frozen rotis. Thaw completely and make sure they are at room temperature. This ensures that they are flexible enough to shape. Frozen rotis can sometimes feel dry. If this happens, sprinkle lightly with water and let the rotis sit for a few minutes before shaping and air-frying. Avoid using them straight from frozen as they may crack when folded.
Absolutely. However, the home-made herb bulb is softer and absorbs the marinade very well, so the texture will be slightly different. Plus, it’s not easy to find masala paneer in stores, which adds a lot of flavor to the recipe. But store bought works absolutely in a pinch.
The key is to air fry the taco shells just before serving and avoid adding the toppings too early. Make sure that the shells are not touched or crowded in the air blower and do not oil them. Also, let the shells cool for a minute or two before filling so they retain their freshness.
yes. You can make the taco shells in the oven instead. Heat the oven to 200°Cshape the rotis around the foil balls and secure with toothpicks, then bake for approx 6-8 minutesor until they are cool. Keep an eye on them towards the end as the exact time will depend on the thickness of your roti.
Richa’s top tips
- Use slightly older rotis if you can. Leftover rotis that have lost some of their tenderness work especially well because they cool nicely in the air fryer and hold their taco shape.
- Don’t overlook the foil ball. It gives the roti something to shape into and helps create a proper taco cup instead of a flat, folded roti.
- Secure the roti with a toothpick. This holds the taco shell in place while frying. Just remember to remove it after the peels have cooled a bit.
- Do not overcrowd the air blower. Leave some space between the taco shells so that the hot air can circulate properly and dry them evenly.
- Watch the taco shells all the way through. Rotis can go from crisp to very dark very quickly, so keep an eye on them during the last minute.
- Finely chop the rajme. The refried beans should be thick enough to sit inside the taco without making the crispy shell soggy.
- Allow the panel to cool slightly before slicing. This makes it easier to cut regular strips without breaking the panel.
Storage tips
- Make ahead: Paneer, refried beans, coleslaw and dahi sauce can all be prepared separately and refrigerated for up to 2-3 days. Store them in separate airtight containers and assemble the tacos just before serving.
- Do not store assembled tacos: For best quality, do not store assembled tacos. The moisture from the beans, cabbage and sauces will soften the crispy roti shells. Taco shells are best made fresh, but you can shape them ahead of time and air fry them just before serving.
Ideas for service
- These paneer tacos work really well as entertainment weeknight dinner, snack or party appetizerespecially because you can prepare all the toppings ahead of time and let everyone assemble their own.
- We serve them alongside Mexican riceMexican street corn, Guacamole, Salsa or a simple one corn and bean salad for a more substantial meal.
- For a bigger spread, add a little nachos with HOUSES salsa AND guacamole or crispy fries on the side.
- You can also put everything on the table separately and do a little DIY Taco Bar with extra cabbage, chopped onions, cilantro, cheese, jalapeños and various sauces. It’s especially fun when you serve these at a dinner party or casual gathering.
Personalization ideas
There are many ways to change up these tacos depending on what you have in the fridge:
- Change the protein: Replace the herb panel with tandoori chicken, shredded chicken, tofu or even crispy chickpeas.
- Turn on the beans: The chickpeas can be replaced with black beans or mashed chickpeas.
- Add more vegetables: Corn, diced peppers, shredded carrots, lettuce, tomatoes, or diced onions will work well here.
- Make them spicier: Add chopped green peppers to coleslaw or some extra hot sauce to dahi sauce.
- Add the cheese: A sprinkling of shredded cheddar, mozzarella, or some crumbled feta would work especially well.
- Try another sauce: Replace dahi sauce with mint yogurt, coriander chutneygarlic mayo or a spicy chipotle mayo.
This Mexican paneer taco recipe is one of those recipes that looks more difficult than it actually is. Super customizable, easy to make, and so, so delicious, I promise everyone will be asking for seconds faster than you can make them.
If you make this air fryer taco recipe, don’t forget to DM the photos @my_foodstory. Happy cooking!
Prevent your screen from going dark
Making the herb panel:
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Take vinegar, 3 spoons of water in a glass, mix well and keep aside. Add milk to a pot, add coriander leaves, chili peppers, oregano, salt, mix well. Bring the milk to a roaring boil and reduce the heat to low.
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Add the vinegar-water mixture and stir with a spoon. Boil for 1-2 minutes until you see the milk start to separate. Switch off the flame once the milk has completely separated and separated into whey and curd.
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Line a strainer with a muslin cloth or cheese cloth and place it over another bowl. Drain the pan in cheesecloth. After the whey has drained, cover the panel with the edges of the cheesecloth and place a heavy weight on it so that it forms a block of varnish. Set this aside for 10 minutes.
Paneer for frying
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Heat the oil in a flat pan, add the marinated block and fry on both sides for 2-3 minutes at a low temperature until well cooked on both sides. Transfer to a cutting board and when slightly cooled, cut into ¾ inch wide strips.
Re-fried beans
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Heat the oil in a pan, add the minced garlic and fry for a few seconds until fragrant. Add cooked cumin, salt, oregano, jeera powder, chili powder, ketchup and mix well. Add ½ cup water, grind well, cook on medium for 2-3 minutes until the beans absorb all the masalas.
Making tacos
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Preheat the air fryer to 190C. Take each sheet of aluminum foil to form roughly an oval-shaped ball. Hold the roti in your palm and keep the foil ball inside and fold the roti to form a cup/taco shell. Insert the toothpick from one end of the roti to the other end. This step ensures that the taco shells retain their shape. Watch the video for detailed steps. Repeat the same process to make all the taco shells and place them in the fruiter basket with a gap between each other. Do not spray or brush with oil and air fry for 3-4 minutes until the skins are crisp. Transfer them to a plate and once they have cooled slightly, gently slide a toothpick out of each of the shells.
Garnish preparation
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Take the sliced cabbage in a bowl, add mayonnaise, ⅛ teaspoon of salt, mix well and set aside.
Dahi sauce
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Add hung curd, hot sauce, ketchup in a bowl, mix well and set aside.
Serve Tacos
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Add 1 ½ tablespoons of refried beans to the fried tacos, place the paneer slices, add the coleslaw, drizzle the dahi sauce and sprinkle the coriander leaves.
Calories: 345kcal, Carbohydrates: 43g, Protein: 14g, Fat: 13g, Saturated fat: 5g, Polyunsaturated fat: 1g, Monounsaturated fats: 4g, Trans fats: 0.001g, Cholesterol: 24mg, Sodium: 1048mg, Potassium: 494mg, Fiber: 6g, Sugar: 13g, Vitamin A: 615was, Vitamin C: 6mg, Calcium: 357mg, Iron: 3mg
This article was researched and written by Urvi Dalal.