Paneer & Peach Tacos
- Milk
- May contain traces of allergens
- Gluten
We can’t quite put our finger on it, but there’s something Christmassy about these tacos. If that sounds daft, think of us as your eccentric Auntie who brings the really weird dish to Christmas lunch, which everyone ends up loving. It might be the indulgence of peaches (fruit in savoury dishes always screams Yuletide), the barbequed flavour of paneer, or the red and green of chilli and lettuce. Either way, we’re calling the start of the Christmas season.
Ingredients
2 tsp
Cajun seasoning
(May be present: Gluten.)
1 clove
garlic
1 packet
paneer cheese
(Contains: Milk;)
1
avocado
1
lime
1
birdseye chilli
½ bunch
spring onions
1
peach
4
Mini White Corn Tortillas
1 head
Gem Lettuce
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic. Cut the paneer cheese into 5 mm thick slices. Finely chop the chilli (deseeded) and spring onions. Remove the stone from the peach and cut into wedges. Shred the gem lettuce, and juice the lime.
To make the marinade, combine the Cajun spice mix, garlic and the olive oil in a medium bowl. Season with salt and pepper. Toss the paneer in the marinade and set aside.
Mash the avocado and lime juice in a small bowl. Season with salt and pepper and set aside. Combine the birdseye chilli and spring onion in a small bowl.
Heat a greased chargrill pan or BBQ over a medium-high heat. Add the peach wedges and cook for 1 minute on each side or until just chargrilled. Set aside.
Add the paneer to the same chargrill pan or BBQ over the same heat and cook for 2 minutes on each side or until golden brown.
Meanwhile, heat the mini white corn tortillas in the microwave wrapped in a clean, damp tea towel or in a sandwich press.
To serve, place the paneer, peach, shredded gem lettuce, mashed avocado and chilli mixture on the table and assemble your own peachy paneer tacos.
