Paneer Tikka Masala Tacos
with Roasted Cauliflower and Pickled Radishes
Lightly spiced chunks of paneer are seared then tossed in our Tikka Masala sauce for an unforgettable Indian-style taco experience. Roasted cauliflower drizzled with honey adds a touch of sweetness and the pickled radishes give a lovely acidic kick!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
285 g
Cauliflower, florets
6 unit
Flour Tortillas
(Contains Gluten)
7 g
Cilantro
4 unit
Radish
½ cup
Tikka Sauce
(Contains Milk)
56 g
Cream
(Contains Milk)
1 tbsp
Indian Spice Blend
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
1 tbsp
Oil*
0.13 g
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut cauliflower into bite-size pieces. Add cauliflower and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Sprinkle half the Indian Spice Mix over top and season with salt and pepper. Toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. When cauliflower is done, drizzle honey over top, then stir to coat.
While cauliflower roasts, add vinegar, 1 tsp sugar (dbl for 4 ppl) and a pinch of salt to a small pot. Warm over medium heat until sugar dissolves, 1 min. Remove the pot from heat. While sugar dissolves, thinly slice radishes. Add radishes to the pot with pickling liquid, then stir to combine. Set aside to pickle.
Roughly chop cilantro. Cut paneer into 1/2-inch cubes. Separate any pieces sticking together.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 30 sec. Add paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until crispy and golden-brown, 5-6 min. (TIP: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch!)
Reduce heat to medium. Sprinkle remaining Indian Spice Mix over paneer. Cook, stirring often, until fragrant, 30 sec. Add tikka sauce and cream to the pan. Cook, stirring often, until sauce thickens, 1-2 min. Season with salt and pepper to taste.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Divide paneer between tortillas. Top with cauliflower, then pickled radishes. Drizzle some pickling liquid over top, if desired. Sprinkle with crispy shallots and cilantro.
