Name: Jalfraezi Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican Indian Progressive
Ingredients: 2 red bell peppers chopped into half inch thick vertical slices; 1 tsp cumin powder (optional); 1 medium tomato; 1 medium onion; 2 tsp red taco sauce (chipotle or habanero) (use one you can find and like); 3 tsp green jalapeno sauce (use one you can find and like); 1 tbsp chopped cilantro; 2 tbsp sour cream; 1 inch thick piece of paneer chopped into 5 cm rectangles and then cut diagonally into triangles; 2 tsp cotija cheese; 1 lime cut into wedges; 2 tsp red chili powder (preferably Indian hot chili powder – this is not smoked or mixed with other spice powders); 2 tsp oil; 12 slices of vinegar pickled cucumber (we used Japanese style pickled cucumbers)

Ingredients

Scale

2 red bell peppers chopped into half inch thick vertical slices
1 tsp cumin powder (optional)
1 medium tomato
1 medium onion
2 tsp red taco sauce (chipotle or habanero) (use one you can find and like)
3 tsp green jalapeno sauce (use one you can find and like)
1 tbsp chopped cilantro
2 tbsp sour cream
1 inch thick piece of paneer chopped into 5 cm rectangles and then cut diagonally into triangles
2 tsp cotija cheese
1 lime cut into wedges
2 tsp red chili powder (preferably Indian hot chili powder – this is not smoked or mixed with other spice powders)
2 tsp oil
12 slices of vinegar pickled cucumber (we used Japanese style pickled cucumbers)

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Instructions

Set a pan on high heat with 2 tsp oil and wait till the oil is hot and gets a shine but is not smoking
Add peppers skin down without overlapping and crowding and let them sear undisturbed till charred or smoking
Sprinkle cumin powder and vigorously shaking the pan toss and stir fry very briefly to get the seasoning mixed and the peppers just about tossed. Remove from heat.
Mix onions, tomatoes, 2 tsp red sauce, 2 tsp green sauce, pinch of salt, and 1 tsp of lime juice squeezed from the wedges. Also add cilantro and mix.
whip 1 tsp green sauce with sour cream
Warm paneer pieces in a non stick pan on very low heat till they get warm
Warm tacos quickly on high heat till you barely see a air pocket form and they go soft
Arrange two tacos in a plate on top of each other. Arrange multiple couples of these if serving all together.
Add a spoon of sour cream and smear across the diameter of the taco
Add couple of pieces of roasted charred peppers
Add couple of spoonfuls of the tomato onion salsa
Add 2 to 3 triangle of paneer
Add 3-4 pieces of pickled cucmber if required cut into smaller pieces
Dust paneer pieces with chili powder
Sprinkle across some Cotija cheese
Dab a lime wedge in chili powder and serve on side. This should be squeezed dabbed side down on the taco at the time of eating so some chilli powder is mixed into the squeezed lime drops.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Lunch
Cuisine: Mexican Indian Progressive