Corn and Cottage Cheese Tacos, Mexican Snack

by Tarla Dalal

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These scrumptious and filling tacos are chock-full of crunchy veggies, cottage cheese and corn, all drowned in a flavour-packed green sauce.

The green sauce, made of capsicum and milk has a buttery, luscious mouth-feel and pleasantly spicy taste. The veggies stuffed into the Corn and Cottage Cheese Tacos, on the other hand, give you a variety of exciting textures.

Overall, it’s an awesome snack with the best of everything – taste, texture and aroma. The green sauce tends to thicken over time, so adjust the consistency before using it by adding a little milk and heating it.

You can also try other Mexican delights like the Mexican Rice and Mexican Rajma Corn Pizza .

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Corn and Cottage Cheese Tacos, Mexican Snack recipe - How to make Corn and Cottage Cheese Tacos, Mexican Snack

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Preparation Time: 15 mins Cooking Time: 11 mins Total Time: 26 mins Makes 20 tacos
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Ingredients

20 taco shells

For The Stuffing
3/4 cup boiled sweet kernels (makai ke dane)
1 cup chopped paneer (cottage cheese)
1 tbsp oil
1/2 cup chopped onions
1/2 cup chopped yellow capsicum
1/4 cup chopped tomatoes
1 tbsp finely chopped coriander (dhania)
2 tsp chopped green chillies
salt to taste

For The Green Sauce
1/2 cup green capsicum cubes
1 tbsp butter
2 tbsp plain flour (maida)
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste

For The Topping
1/2 cup shredded iceberg lettuce
1 tsp dry red chilli flakes (paprika)

Method
For the stuffing

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and tomatoes and sauté on a medium flame for 1 minute.
Add the corn, coriander, green chillies and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the paneer, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For the green sauce

Combine the capsicum and enough water in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally.
Drain well.
Combine the capsicum, and milk in a mixer and blend till smooth. Keep aside.
Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for a few seconds.
Add the prepared capsicum-milk mixture, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

How to proceed

Fill a taco shell with 1 tbsp of the stuffing and 1 tsp of the green sauce evenly over it.
Arrange a few shredded lettuce and finally sprinkle a little chilli flakes evenly over it.
Repeat steps 1 and 2 to make 19 more tacos.
Serve immediately.

Nutrient values per taco

Energy	138 cal
Protein	2.5 g
Carbohydrates	9.9 g
Fiber	0.7 g
Fat	9.7 g
Cholesterol	3.1 mg
Vitamin A	192 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	11.1 mg
Folic Acid	3.8 mcg
Calcium	61.4 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	9.4 mg
Potassium	46.6 mg
Zinc	0.2 mg

RECIPE SOURCE : Corn

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