Ingredients

• Finely Chopped Cabbage: 1 cup
• Onion Juliennes: 2 tsp
• Lemon Juice: 2 tsp
• Salt: to taste
• Black Pepper Powder: to taste
• Oil: 2 tsp
• Taco Shells: 2 – 3 nos.

For Baja Sauce

• Hung Curd: 1 cup
• Sour Cream: 2 tbsp
• Salt: to taste
• Red Chilli Powder: ½ tsp

For Salsa

• Finely Chopped Tomato: 2 tbsp
• Finely Chopped Onion: 2 tbsp
• Finely Chopped Jalapenos: 1 ½ tbsp
• Finely Chopped Coriander: ¼ cup
• Finely Chopped Garlic: 1 tsp
• Tomato Juice: 2 tbsp
• Salt: to taste
• Lemon Juice: 1 tsp

For the Paneer Mixture

• Roasted Paneer (Cottage Cheese) with Yogurt, Gram Flour and Masala: 100 gms
• Lemon Juice: 1 tsp
• Oil: 1 tsp
• Salt: to taste

For Garnish

• Parsley Leaves: as required

Method

• To prepare the salad; in a bowl add finely chopped cabbage, onion juliennes, lemon juice, salt, black pepper powder and oil and mix.
• To make the baja sauce; in a bowl add hung curd, sour cream, salt and red chilli powder and mix.
• To make the salsa; in a bowl add finely chopped tomato, finely chopped onion, chopped jalapenos, finely chopped coriander, finely chopped garlic, tomato juice, salt and lemon juice and mix.
• Cut the roasted paneer into strips and add lemon juice, oil and salt and toss.
• In a taco shell, add the salad, paneer strips and baja sauce. Add some more salad. Make some more tacos like this.
• Place the ready taco on a plate and add baja sauce and salsa. Garnish with parsley leaves.