Method

Marinate paneer: Mix yoghurt, Kashmiri chilli, ginger-garlic paste, tandoori masala, lemon juice, oil, and salt. Toss paneer cubes in marinade. Marinate 30 minutes minimum. Make pickled onions: toss red onion slices with lime juice and salt — rest 20 minutes until they turn pink.
About 10 min
Tip: Marinating paneer for the full 30 minutes is critical — under-marinated paneer lacks flavour depth and tastes plain even after grilling.
Cook paneer: Heat a grill pan or tawa on high. Brush with oil. Grill paneer cubes 2–3 minutes per side until charred marks appear and edges are slightly crispy. Do not overcrowd. Alternatively, cook under a hot broiler for 5 minutes each side. Warm tortillas briefly on the pan.
About 15 min
Tip: High heat and patience are the secrets to good char marks — pressing the paneer gently against the pan for the first 30 seconds before releasing helps the char set.
Assemble tacos: Spread green chutney on each warm tortilla. Add 3–4 paneer tikka cubes. Top with pickled onions, crispy sev, and a squeeze of lime. Add a spoonful of yoghurt or raita for coolness. Serve immediately — assembled tacos should be eaten fresh. Serve with extra green chutney and lime wedges.
About 5 min
Tip: The crispy sev on top is what elevates this beyond ordinary paneer wraps — it adds the textural crunch and Indian identity that makes the fusion work brilliantly.

Nutrition per serving (estimate)

Contains: dairy, gluten