Paneer Tacos with Spicy Mango Salsa

Ultimate Fusion Delight: Crispy Paneer Tacos with Spicy Mango Salsa

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So I’m literally making this right now and…

Alright, so it’s like 2pm on a Wednesday and I decided to make these Paneer Tacos with Spicy Mango Salsa because honestly? I’ve been craving them all week and finally had a free afternoon. (my dog is literally staring at me right now wondering why I’m not sharing lol)

So anyway, I messed this up three times before getting it right – the first time I burned the paneer, second time the salsa was way too spicy (learned my lesson about jalapeños), and the third time… well let’s just say the tortillas fell apart and it was a mess. But now I think I’ve got it figured out and omg you guys, these are actually incredible.

I don’t know why but something about crispy paneer in a taco just works? Like who would’ve thought indian cheese + mexican tortillas would be this good. I was skeptical at first but my neighbor tried one and she’s super picky, so when she asked for the recipe I knew I had to share this.

The spicy mango salsa is what really makes it though – sweet and spicy and kinda tangy? I can’t even explain it but trust me on this one.

Paneer Tacos with Spicy Mango Salsa

So here’s the thing about Paneer Tacos with Spicy Mango Salsa…

They shouldn’t work but they totally do and I don’t know why but the combination is just chef’s kiss. Like, I’ve tried other fusion recipes before and they’re usually trying too hard, but this one just feels natural somehow.

This sounds crazy but if you get the paneer really crispy on the outside but keep it soft inside, it’s almost like the best grilled cheese you’ve ever had but in taco form. I stumbled onto this technique by accident when I was distracted watching netflix and left it on the grill a bit longer than planned.

anyway, most paneer taco recipes I found online were either too complicated or used weird ingredients I couldn’t find at my regular grocery store. Some of them wanted me to marinate the paneer overnight – like who has time for that on a wednesday? This version is way more realistic for actual human beings with actual lives.

I don’t know the science behind why mango and paneer work so well together, but they just do. Something about the sweetness balancing the mild cheese flavor? Whatever, it tastes amazing and that’s what matters.

Ingredients (in order of when you’ll actually use them)

For the paneer:

  • 1 block paneer, cut into strips (about 8oz – I get mine from the indian grocery store but whole foods has it too)
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 1/2 tsp turmeric (don’t skip this, it makes it golden)
  • Salt and pepper (I prefer kosher salt)
  • 1 tsp chaat masala (if you can find it – makes a huge difference)

For the spicy mango salsa:

  • 1 ripe mango, diced small (room temperature works best)
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced (or keep seeds if you’re brave)
  • Juice of 2 limes
  • Handful of cilantro, chopped
  • 1/2 tsp salt
  • Pinch of sugar (trust me on this)

Assembly stuff:

  • 8 small corn tortillas (I warm them on the grill too)
  • Greek yogurt or sour cream
  • More cilantro for topping

You can substitute the mango with peach if it’s summer and you have good peaches, but mango is really the star here.

Paneer Tacos with Spicy Mango Salsa

So here’s how I actually make these…

First, make the salsa because it gets better as it sits. Dice up your mango (mine was perfectly ripe today but sometimes they’re too hard and that’s annoying). Mix everything together in a bowl and taste it – you might need more lime or salt depending on how sweet your mango is. Set it aside and try not to eat it all with a spoon like I did last time.

Next thing – cut your paneer into strips about finger-width. Don’t make them too thin or they’ll fall apart on the grill (learned this the hard way). Pat them dry with paper towels – this is important for getting them crispy.

Mix the olive oil with all the spices in a bowl. Toss the paneer strips in this mixture and let them sit for like 10 minutes while you heat up your grill. (why do I always forget this part?)

Heat your grill to medium-high. If you don’t have a grill, a grill pan works fine, or even just a regular skillet but you won’t get those nice char marks.

Grill the paneer for about 3-4 minutes per side. Don’t move them around too much or they won’t get crispy. omg this smells amazing already. You want them golden brown and slightly charred. If they’re sticking, wait another minute – they’ll release when they’re ready.

(sorry my phone rang, where was I?)

Warm your tortillas on the grill for like 30 seconds each side. Don’t worry if they get a few char spots, it adds flavor.

Assembly time – spread a little yogurt on each tortilla, add 2-3 pieces of paneer, top with the mango salsa and extra cilantro.

wait how long has it been? like 20 minutes total? That’s pretty fast for something this good.

Pro Tips I learned the hard way

Paneer handling: Don’t press down on the paneer while it’s grilling – I know it’s tempting but it squeezes out moisture and makes it tough. Just let it do its thing.

Seasonal variation: In summer when peaches are good, try substituting half the mango with diced peach. It’s a little less sweet but really good.

If you only have a regular pan instead of a grill, that’s fine but make sure it gets really hot first. Cast iron works best.

Equipment hack: If your grill grates are too wide and you’re worried about losing paneer, use a grill basket or even wrap the paneer in foil with holes poked in it.

Storage & Make-Ahead Tips

The paneer keeps in the fridge for up to 4 days and actually tastes great cold in salads too. The mango salsa is best fresh but will keep for 2-3 days – just know that the mango gets a bit softer.

Best reheating method I’ve tested is in a dry skillet for like 2 minutes per side. Microwave makes it chewy (don’t do it).

The flavors actually get better overnight – something about the spices settling in. I’ve never tried freezing these but I bet the paneer would freeze ok, just not the salsa.

You can make the salsa a day ahead actually, it just gets more flavorful.

Crispy Paneer Tacos with Spicy Mango Salsa

Troubleshooting FAQ

Q: My paneer fell apart on the grill – what did I do wrong? A: This happens to everyone! Either your paneer was too soft (some brands are more delicate) or the grill was too hot. Try medium heat next time and make sure the paneer is patted really dry first.

Q: The salsa is too spicy – help! A: Add more mango and a squeeze of honey. The sweetness balances the heat. I learned this after making my mouth numb with jalapeños.

Q: Can I make these without a grill? A: Totally! Use a cast iron skillet or grill pan. Just get it really hot first and don’t overcrowd the paneer. It won’t have the same smoky flavor but still delicious.

Random closing thoughts

anyway lmk if you try this! I’m thinking next time I’m gonna try adding some roasted corn to the salsa, or maybe try it with different spices on the paneer. do you think garam masala would work instead of cumin?

oh and speaking of fusion food, did I tell you about the butter chicken pizza I tried last week? It was either genius or a crime against food, I haven’t decided yet.

my neighbor said these tacos were good but she’s like super polite so idk if she was just being nice, but she did ask for the recipe so that’s probably a good sign?

I’m not a chef or anything but I feel like this is the kind of recipe that just works even if you mess up the measurements a little. Like cooking should be fun, not stressful, you know?

oh wait I forgot to mention – if you make the salsa really chunky it’s almost like a relish and works great on grilled chicken too. anyway this is getting long but seriously, try these and tag me if you post pics!

(also why do my kitchen towels always end up neon yellow after making anything with turmeric? asking for a friend lol)

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