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Indian tacos
Indian tacos

Before you jump to Indian tacos recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

We are very mindful that consuming healthy snacks can help us truly feel better inside our bodies. When we eat more healthy meals and a lesser amount of of the unhealthy ones we usually feel much better. Eating more fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s tough to find healthier foods for snacks between meals. Finding goodies that really help us feel better and enhance our stamina often involves lots of shopping and painstaking reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?

If you are not allergic to nuts, try eating some almonds! As an all-in-one vitality booster, almonds provide many health benefits. These kinds of nuts contain quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, come with the enzyme tryptophan that may often allow you to be sleepy. But whenever you eat almonds, you don’t feel like you should sleep a while. These nuts loosen up the muscles and offer a general sense of comfort. Almonds typically give a general increased feeling of well-being.

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to indian tacos recipe. You can cook indian tacos using 37 ingredients and 30 steps. Here is how you achieve it.

The ingredients needed to make Indian tacos:
  1. Use Taco Shells (Store bought)
  2. Prepare Finely Diced Mixed Bell Peppers
  3. Prepare Shredded Purple Cabbage
  4. You need Shredded Lettuce Leaves
  5. Get Pomegranate Arils
  6. Provide Filling :
  7. You need Oil
  8. You need Finely Minced Green Chillies
  9. You need Ginger Garlic Paste
  10. Take Dry Soya Chunks
  11. Prepare Paneer (Cottage Cheese)
  12. Prepare Chopped Onions
  13. Prepare Chopped Tomatoes
  14. Take Fresh Homemade Curds
  15. Provide Turmeric Powder
  16. Use Kashmiri Red Chilli Powder
  17. Prepare Spicy Red Chilli Powder … To be adjusted
  18. Provide Coriander Powder
  19. Get Cumin Powder
  20. Use Garam Masala
  21. Get Salt
  22. Prepare Mint Curd Dip: :
  23. Take Homemade Hung Curd
  24. You need Mint Leaves Paste (Pudina paste)
  25. Provide Black Salt
  26. You need Green Tomatoes And Avocado Chutney :
  27. Take Oil
  28. Use Cumin Seeds (Jeera)
  29. Take Fennel Seeds (Saunf/Badishep)
  30. Take Fenugreek Seeds (Methi daana)
  31. Use Dry Red Chillies …. Roughly chopped and deseeded
  32. Take Chopped Green Tomatoes
  33. Use Cubed Avocado (1 medium avocado)
  34. You need Water
  35. Prepare Sugar
  36. Prepare Vinegar
  37. Prepare Salt
Instructions to make Indian tacos:
  1. The first step to prepare Indian Tacos is to prepare the green tomato chutney for the topping and the soya paneer kheema for the filling.
  2. For the green tomato chutney, heat a pan and add oil to it for tempering.
  3. When it heats up, add the cumin seeds, fennel seeds and the dry red chillies.
  4. Saute and add the chopped green tomatoes.
  5. Saute for about two minutes and add a cup of water. Bring it to a boil and cover and cook till the tomatoes turn soft.
  6. Stir occasionally and add a little water if required for cooking the tomatoes.
  7. When the tomatoes are almost cooked, uncover add the sugar, vinegar and salt to taste and slightly mash the tomatoes with the back of the spoon.
  8. When the mixture is mushy and the water has evaporated, switch off the heat and set aside to cool.
  9. Next, scoop out the avocado flesh and roughly mash it. Add it to the cooled chutney and mix well. Set aside till further use. It can be stored in the refrigerator for quite a few days.
  10. If cooking this chutney a day earlier for a party, then add the avocado only when the chutney is to be used.
  11. In the meantime, for the soya stuffing, heat about 2 1/2 cups of water in a pan.
  12. When it almost reaches a boiling point, switch off the flame and add the soya chunks to it.
  13. Let soak for about 10 minutes. After the said period, drain out all the water and squeeze the puffed chunks well.
  14. Soak again in clean water and repeat the above step atleast twice again.
  15. Grind the squeezed chunks coarsely, in a mixer grinder.
  16. Next, heat a pan and add oil to it. When it heats up add the finely minced green chillies and the ginger garlic paste.
  17. Saute and add the onions. Cook till they turn translucent and add the turmeric powder and mix.
  18. To this, add the chopped tomatoes and saute further for a few minutes till they turn mushy.
  19. Beat the curds well and add to the onion tomato mixture. Stir continuously on high heat till it thickens, to prevent the curds from splitting.
  20. To this mixture, add the red chilli powders and coriander cumin powder and mix well.
  21. Add the coarsely ground soya chunks and about a cup of water.
  22. Bring to a boil and cover and cook for a few minutes.
  23. When the soya mixture is well cooked, add the garam masala, crushed paneer and salt to taste.
  24. Mix well and garnish with coriander leaves. Switch off the flame and set the mixture aside till further use.
  25. For the curd dip, mix together the hung curd, mint leaves paste and black salt and set aside.
  26. To prepare the tacos, bake the taco shells as mentioned on the packet
  27. Next, spread some shredded purple cabbage at the bottom of the shell.
  28. Spread some curd dip over it and top with the soya paneer kheema.
  29. Spread some of the green tomato avocado chutney over it and top with some chopped bell peppers, shredded cabbage and pomegranate arils.
  30. Serve these delicious and filling Indian Tacos as starters during parties with chilled mocktails of choice!

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