Pescatarian Gluten Free Cilantro-Lime Paneer Tacos
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Learn more →Ingredients
4 servings
For the paneer
- 1 lb paneer, cut into ¾-inch cubes
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the jalapeño crema
- ½ cup sour cream
- 1 jalapeño, seeded and roughly chopped
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together 3 tbsp lime juice, 1 tbsp of the olive oil, cumin, smoked paprika, ground coriander, cayenne, and 1/2 tsp salt. Add the paneer cubes and toss to coat. Let marinate at room temperature for 15 minutes.
- 2
While the paneer marinates, make the slaw: combine the green cabbage, red cabbage, and cilantro in a large bowl. Drizzle with 2 tbsp lime juice and 1 tbsp olive oil, season with 1/4 tsp salt, and toss until evenly coated. Set aside.
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