
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
Process
- 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.
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