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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
