Corn and Cottage Cheese Tacos, Mexican Snack
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 37322 times
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 .
- 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.
- 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.
- 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
|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|
RECIPE SOURCE : Corn
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