Indian Tandoori Paneer Tacos

Name: Indian Tandoori Paneer Tacos
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz (400 g) Paneer cheese (fresh, not packed in brine), cut into ¾-inch (2 cm) cubes, patted dry; ¾ cup (180 ml) Plain yogurt (whole milk or Greek yogurt), at room temperature; 2 tbsp (12 g) Tandoori spice blend, no prep needed (or see tip for homemade blend); 1 tbsp (15 g) Ginger-garlic paste (store-bought or freshly minced), no prep needed; ¼ cup (15 g) Fresh cilantro, finely chopped; 2 limes (45 ml) Fresh lime, juiced (about 3 tbsp / 45 ml total); ½ tsp (3 g) Fine sea salt, no prep needed; 1 tbsp (15 ml) Vegetable oil or neutral cooking oil, no prep needed; 1 medium (150 g) Red onion, thinly sliced; 2 medium (200 g) Plum tomatoes, diced; 2 cups (150 g) Green cabbage or lettuce, finely shredded; ¾ cup (110 g) Fresh, frozen (thawed), or canned corn kernels, drained if canned, no other prep needed; 8 tortillas (8–10 inch) (200 g) Flour or corn tortillas, no prep needed; ¼ cup (15 g) Fresh cilantro leaves, whole leaves for garnish; 1 lime (45 g) Fresh lime, cut into wedges for serving; ½ tsp (2 g) Garam masala, no prep needed (optional)

From the MyKitchenBank Kitchen

Smoky tandoori-spiced grilled paneer cheese tucked into warm tortillas with crisp vegetables, fresh cilantro, and a squeeze of bright lime. This fusion recipe brings the aromatic heat of Indian tandoori marinades to the casual, handheld format of tacos—perfect for a weeknight dinner or entertaining a crowd.

Prep: 18 min
Cook: 10 min
Wait: 30 min
Total: 58 min
Makes: 8 tacos (2 per person)

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Ingredients

4 servings

For the tandoori marinade and grilling
14 oz (400 g) Paneer cheese (fresh, not packed in brine), cut into ¾-inch (2 cm) cubes, patted dry
¾ cup (180 ml) Plain yogurt (whole milk or Greek yogurt), at room temperature
2 tbsp (12 g) Tandoori spice blend, no prep needed (or see tip for homemade blend)
1 tbsp (15 g) Ginger-garlic paste (store-bought or freshly minced), no prep needed
¼ cup (15 g) Fresh cilantro, finely chopped
2 limes (45 ml) Fresh lime, juiced (about 3 tbsp / 45 ml total)
½ tsp (3 g) Fine sea salt, no prep needed
1 tbsp (15 ml) Vegetable oil or neutral cooking oil, no prep needed
For serving and toppings
1 medium (150 g) Red onion, thinly sliced
2 medium (200 g) Plum tomatoes, diced
2 cups (150 g) Green cabbage or lettuce, finely shredded
¾ cup (110 g) Fresh, frozen (thawed), or canned corn kernels, drained if canned, no other prep needed
8 tortillas (8–10 inch) (200 g) Flour or corn tortillas, no prep needed
¼ cup (15 g) Fresh cilantro leaves, whole leaves for garnish
1 lime (45 g) Fresh lime, cut into wedges for serving
½ tsp (2 g) Garam masala, no prep needed (optional)

Equipment (6)

Grill or grill pan (cast iron works well)
Medium mixing bowl
Tongs for grilling
3–4 small serving bowls for toppings
Cutting board and sharp knife
Optional: wooden or metal skewers for easier grilling

Steps

Before you start

Cut paneer into ¾-inch cubes and pat completely dry with paper towels to help it grill evenly and absorb marinade better
Preheat your grill or grill pan to medium-high heat about 10 minutes before you plan to cook the paneer
Prep all vegetables and have them in separate bowls and ready to assemble—taco assembly should be quick
Juice the limes and have them cut into wedges before grilling starts

1
Mix the tandoori marinade
- In a medium bowl, whisk together the yogurt, tandoori spice blend, ginger-garlic paste, chopped cilantro, lime juice, salt, and oil until well combined with no visible lumps.
- The marinade should smell fragrant and spiced.
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Ready when: Marinade is smooth, well blended, and uniformly spiced
Tip: If using individual spices instead of a blend, bloom them in the oil for 30 seconds first to wake up their flavors
2
Coat paneer in marinade
- Add the dry paneer cubes to the bowl and gently stir until every piece is evenly coated with the tandoori mixture.
- Cover the bowl with plastic wrap or a lid.
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Ready when: All paneer is evenly coated and the surface looks wet with marinade
Tip: Do not skip the drying step—wet paneer will steam rather than develop a crust on the grill
3
Prep vegetables while paneer marinates
- While the paneer sits, thinly slice the red onion, dice the tomatoes, shred the cabbage, and drain the corn if needed.
- Arrange each topping in its own small bowl.
- Juice the lime and cut wedges.
- Have everything ready to go before grilling.
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Ready when: All vegetables are prepped, arranged in bowls, and ready to use
Tip: Prep the toppings while the paneer marinates to save time later
4
Preheat grill and oil the grates
- Heat a grill or grill pan over medium-high heat for 5 minutes until very hot.
- You should barely be able to hold your hand 3 inches (8 cm) above the grates for 2 seconds.
- Lightly oil the grates with a paper towel dipped in oil to prevent sticking.
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Ready when: Grill grates are very hot and begin to smoke slightly
Tip: A properly preheated grill is essential—cold grates will cause paneer to stick and tear
5
Grill paneer until charred
- Working in a single layer (use two batches if needed), place the marinated paneer cubes on the hot grill.
- Let them sit undisturbed for 3 to 4 minutes on the first side until golden brown with light char marks.
- Use tongs to flip gently and grill for another 3 to 4 minutes on the second side.
- The paneer should be warm throughout, slightly firmed on the outside, but still creamy inside.
- Transfer to a plate as each batch finishes.
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Ready when: Paneer is golden brown with caramelized, charred edges and is hot when touched with a fork
Tip: Don't move the paneer until the first 3 minutes are up—patience lets a crust form so it releases easily from the grill
6
Warm tortillas on the grill
- Place tortillas directly on the hot grill for about 15 to 20 seconds per side until they are warm, soft, and pliable with light charring.
- If your grill is crowded, warm them in a dry skillet over medium heat for 20 to 30 seconds per side instead.
- Stack the warm tortillas on a plate and cover with a clean kitchen towel to keep them soft.
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Ready when: Tortillas are warm, soft, and flexible with light char marks
Tip: Warm tortillas just before serving so they stay pliable and don't crack when you fill them
7
Assemble and serve tacos
- Place a warm tortilla on a plate.
- Layer 3 to 4 pieces of grilled paneer down the center, then top with red onion, diced tomato, shredded cabbage, and corn.
- Garnish with fresh cilantro leaves and a sprinkle of garam masala if desired.
- Serve with lime wedges on the side so guests can squeeze them over their tacos.
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Tip: Let guests customize their own tacos with extra toppings and lime juice to taste

Good to know

Tips

If you don't have a grill, use a grill pan or cast-iron skillet over medium-high heat—the results will be nearly identical with dark, caramelized paneer
For a cooling contrast to the spiced paneer, serve a small bowl of raita (yogurt mixed with cumin and cilantro) or sour cream on the side for drizzling
These tacos benefit from fresh lime juice squeezed right before eating—it brightens the tandoori spices and adds essential acidity
If the paneer pieces are large or the marinade is thick, let them marinate for the full 1–2 hours rather than just 30 minutes for deeper, more developed flavor

Make ahead

Paneer can marinate in the tandoori mixture for up to 6 hours in the refrigerator—this actually improves flavor. All vegetable toppings can be prepped up to 4 hours ahead and stored in separate airtight containers in the fridge. Assemble tacos just before serving for the best texture.

Storage & reheating

Leftover grilled paneer keeps in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat for 2–3 minutes. Assembled tacos do not store well due to soggy tortillas. Store components separately and assemble fresh when ready to eat.

Substitutions

Paneer cheese (fresh, not packed in brine) → Halloumi cheese or firm tofu (pressed and cubed). Halloumi has a similar high melting point and grills beautifully; tofu works well for a dairy-free version and will take on the tandoori flavors nicely
Tandoori spice blend → 2 tsp smoked paprika + 1 tsp ground cumin + 1 tsp ground coriander + ½ tsp cayenne + ½ tsp turmeric + ½ tsp ground ginger. This homemade blend replicates the typical tandoori flavor profile if you don't have a pre-made spice blend on hand
Plain yogurt (whole milk or Greek yogurt) → Greek yogurt or coconut yogurt. Greek yogurt creates a thicker, more clinging marinade; coconut yogurt works for a vegan version but may add subtle sweetness
Green cabbage or lettuce → Crisp lettuce, red cabbage, or thinly sliced cucumber. Any crisp, cool vegetable adds freshness; cucumber provides extra cooling to balance the spice