Paneer and Corn Tacos

Ingredients

• Tofu or paneer, as shown
• A little oil or butter, for roasting
• Taco seasoning, to taste
• Frozen corn, as shown
• Butter, for roasting the corn
• 1 ripe avocado
• Salt, to taste
• Fresh lemon juice, to taste
• Onion, finely chopped, as shown
• Tomatoes, finely chopped, as shown
• Yellow and green bell peppers, finely chopped, as shown
• Fresh cilantro, as shown
• Fresh jalapeños, chopped, as shown
• Tortillas (or rotis), as shown

Steps

1. Roast the tofu or paneer in a pan with a little oil or butter; sprinkle taco seasoning and cook from both sides until golden.
2. Roast the frozen corn in butter until lightly charred.
3. Make a quick avocado dressing by mashing 1 ripe avocado with salt and fresh lemon juice.
4. In a bowl, combine the finely chopped onion, tomatoes, yellow and green bell peppers, roasted corn, fresh cilantro, and chopped jalapeños; season with salt and lemon juice and mix well.
5. Spread the avocado dressing over a tortilla (or a roti), add the roasted tofu or paneer, top with the fresh corn salad, fold, and enjoy.

The reel

via @brownmomlife

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions