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Paneer Tikka Masala Tacos
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Paneer Tikka Masala Tacos

Paneer Tikka Masala Tacos

with Roasted Sweet Potatoes and Pickled Radishes

Lightly spiced chunks of paneer are seared then tossed in our tikka masala sauce for an unforgettable Indian-style taco experience. Roasted sweet potatoes adds a touch of sweetness and the pickled radishes give a delicious acidic kick!

Tags:
Veggie
Allergens:
Milk
Sulphites
Wheat
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Paneer Cheese

(Contains Milk)

340 g

Sweet Potato

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

7 g

Cilantro

4 unit

Radish

½ cup

Tikka Sauce

(Contains Milk)

1 tbsp

Indian Spice Blend

3 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

113 g

Red Cabbage, shredded

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

1 tbsp

Oil*

¼ g

Pepper*

1.5 tsp

Sugar*

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Nutrition Values

Calories1120 kcal
Fat63 g
Saturated Fat29 g
Carbohydrate106 g
Sugar25 g
Dietary Fiber12 g
Protein33 g
Cholesterol110 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Small pot
Medium Bowl
Large Non-Stick Pan
Paper Towel

Instructions

Roast sweet potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with 2 tsp Indian Spice Mix (dbl for 4 ppl), salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Pickle radishes
2

Meanwhile, add vinegar, 1 tsp sugar (dbl for 4 ppl) and a pinch of salt to a small pot. Warm over medium heat until sugar dissolves.Meanwhile, thinly slice radishes.Remove the pot from heat. Add radishes to the pot with pickling liquid, then stir to combine. Set aside.

Prep and make slaw
3

Roughly chop cilantro. Cut paneer into 1/2-inch cubes. Separate any cubes that are sticking together.Add cabbage, mayo, half the cilantro and 1 tsp pickling liquid (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then toss to combine.

Sear paneer
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Add paneer, then season with salt and pepper. (TIP: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden-brown, 5-6 min.

Finish paneer
5

Remove the pan from heat. Sprinkle remaining Indian Spice Mix over paneer. Stir in tikka sauce and 1/2 tsp sugar (dbl for 4 ppl). Return the pan to medium. Cook, stirring often, until sauce warms through, 30 sec-1 min. Season with salt and pepper, to taste.

Finish and serve
6

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Divide slaw, roasted sweet potatoes and paneer between tortillas. Spoon any sauce from the pan over tacos.Top with pickled radishes, then sprinkle crispy shallots and remaining cilantro over top.