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Indian-ish Tacos Two Ways & More

So versatile, these Indian-ish tacos will solve all your dinner problems. Packed with flavor and perfect for using up leftover meat and vegetables. Or use paneer or firm tofu crumbles make it vegan!
Course Main Course
Cuisine Indian-ish, Indo-Mexian
Keyword Beef, Chicken, Chutney, Dairy-free, Egg-free, Gluten-free, Ground Meat, Indo-Mexican, No onion, no garlic, Non-vegetarian, Quick, Seafood, Stovetop, Street Food, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 327kcal


Ground Meat Tacos (Keema)

  • 1/2 pound ground meat ~ Or firm tofu crumbles
  • 2 tablespoons taco seasoning ~ Optional; if starting with raw ground meat. See the 1st note below.
  • 1 1/2 cups cabbage ~ Or other greens, sliced thinly
  • 1/4 cup pickle ~ Diced; red onions, jalapeños, Indian lime, or lemon pickle
  • 1/4 cup sev ~ Sev (chickpea flour noodles), or peanuts chopped
  • 2 tablespoons mint or cilantro chutney
  • 2 to 4 cup plain Greek-style yogurt ~ More or less to taste; start with 2 tablespoons
  • slice of lemon or lime

Paneer Tacos

  • 7.5 ounces paneer ~ Cut into 1-inch cubes. Buy or make.
  • 1 tablespoons neutral oil
  • 2 tablespoons chutney ~ Your favorite
  • 2 to 4 tablespoons plain Greek-style yogurt ~ Starting with 2 tablespoons
  • 1/2 cup cucumber ~ Or radishes or a mix of the 2; thinly sliced
  • 1/3 cup scallions ~ Chopped; or red onion, or pickled onions (see below)
  • 1/4 cup fried onions ~ Make or buy; Or chopped nuts of your choice
  • 2 tablespoons cilantro ~ Or mint, chopped
  • 1 slice lemon or lime

Quick Onion Pickle

  • 1/2 cup white vinegar ~ Or cider vinegar
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 2 teaspoons sea or table salt ~ Substitutions
  • 2 cups red onion ~ Sliced very thinly; about 2 onions


Ground Meat Tacos (Keema)

  • Gather all your ingredients.
  • If you have leftover ground meat or firm tofu that is already flavored, move to the next step. Otherwise, cook the raw meat, or firm crumbled tofu, with taco seasoning following the package instructions. Or cook the meat and coat with a mixture of chutney and yogurt, the flavor balanced to your taste. Add a bit of salt at this point, if it is needed.
  • Chop the pickle you are using, and slice the cabbage or other greens thinly, and chop the peanuts, if using. If you haven't used the yogurt and chutney mixture to flavor your meat or tofu, mix them up now. Balance the two to your taste.
  • Warm the wrap you are using. If corn tortillas are your choice, you will want to warm them up. Taking no more than 6 tortillas at a time, dampen enough paper towels to wrap the tortillas completely. Place them on a plate and place in the microwave and heat on high for one minute. Check to make sure the tortillas in the middle are hot enough. If not, heat for another 30 seconds or so. Alternatively, heat a skillet on over medium-high heat and one at a time, cook them for a minute on each side. Place in a towel to keep them warm until you are ready for them. Other flatbreads should be warmed up as well, using the best method, depending on what you are using.
  • Assemble: Take a warm flatbread of your choice. Starting with 3 or 4 tablespoons of meat or tofu, start building your taco. Continue with cabbage, pickle, sev or peanuts, a drizzle of the chutney and yogurt mixture (if you didn't use it to flavor the meat), and serve with a slice of lemon or lime.
    Indian-ish Tacos Two Ways & More ~ Ground Meat Taco with pickled red onions and a slice of lemon

Paneer Tacos

  • Gather all your ingredients.
  • In a medium skillet (ideally nonstick) over medium heat, add the oil and sauté the paneer cubes until light golden brown. It is not necessary to brown them on all sides. Remove the paneer to a medium-sized bowl and bring 2 cups of water to boiling. Pour the water over the paneer and allow it to soften for 5 to 10 minutes. Skip this step if you've made your own paneer.
    Indian-ish Tacos Two Ways & More ~ Fried Cubes of Paneer (Indian Cheese)
  • Fry the onions until crispy if you are making your own birista, or chop nuts. Make the chutney and yogurt mixture, balancing the yogurt and chutney to your taste, starting with 2 tablespoons of yogurt, and salt to taste.
  • Thinly slice cucumber or radishes, chop the scallions, onions or pickled onions. Coarsely chop the mint or cilantro.
    Indian-ish Tacos Two Ways & More ~ Raw Red Onions
  • Warm the corn tortillas using the instructions for the ground meat tacos above. If using other types of flatbread, warm up as appropriate for the bread you are using.
  • Build the tacos in the order the ingredients are listed and serve with a slice of lemon or lime.
    Indian-ish Tacos Two Ways & More ~ A Ground Meat Taco and a Paneer taco ready to eat

Make Quick Pickled Onions

  • Microwave all the ingredients except for the onions, allowing the sugar and salt to dissolve. Alternatively, place mixture in a small pan over medium heat for about 1 minute. Let cool and then pour over the onions. Thinly sliced onions will be ready in an hour. A thicker cut onion will be best with an overnight soak.
    Indian-ish Tacos Two Ways & More ~ Pickling Red Onions


  • If you are using taco seasoning for these Indian-ish tacos, you can find it at most grocery stores. My favorite blend can be found at Penzeys Spices. Or you can make your own taco seasoning and here is a recipe on the great blog Rachel Cooks.
  • If you don’t want to spend the time making a quick onion pickle, but you want to take the bite out raw onions:
    • let soak in vinegar for 15 minutes
    • or blanch for a minute in hot water


Calories: 327kcal | Carbohydrates: 22g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 1672mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4640IU | Vitamin C: 18mg | Calcium: 216mg | Iron: 4mg