Creamy Coconut Butter Paneer Street Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Butter Paneer Street Tacos

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Butter Paneer Street Tacos

Savor a creative twist on street tacos featuring velvety paneer smothered in a light coconut butter sauce, accented with aromatic garlic, tangy lime, and fresh cilantro. This dish delivers a delicate balance of flavors and textures that makes it suitable for any meal of the day.

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NUTRITION

554kcal
Protein
32.1g
Fat
38.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

150g Paneer

30g Chickpeas

1 small Corn Tortilla (30g)

1 tsp Coconut Butter

1 tbsp Lime Juice

1 Garlic Clove

Fresh Cilantro (garnish)

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PREPARATION

  • 1

    Press the paneer gently with paper towels to remove excess moisture and cut it into small, taco-friendly cubes.

  • 2

    In a skillet over medium heat, lightly toast the paneer cubes until just golden on the edges, then transfer them to a bowl.

  • 3

    In the same skillet, add the coconut butter and allow it to melt. Add the minced garlic and sauté until fragrant, being careful not to burn it.

  • 4

    Pour in the lime juice and stir, creating a light sauce. Return the paneer to the skillet, tossing gently to evenly coat the cubes in the coconut butter mixture.

  • 5

    Gently warm the corn tortilla in a dry pan or directly over a flame until pliable.

  • 6

    Assemble the taco by placing the coconut butter paneer onto the tortilla, then topping it with the drained chickpeas.

  • 7

    Finish with a sprinkle of fresh cilantro. Serve immediately and enjoy the blend of creamy, tangy, and savory flavors.

Creamy Coconut Butter Paneer Street Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Butter Paneer Street Tacos

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Butter Paneer Street Tacos

Savor a creative twist on street tacos featuring velvety paneer smothered in a light coconut butter sauce, accented with aromatic garlic, tangy lime, and fresh cilantro. This dish delivers a delicate balance of flavors and textures that makes it suitable for any meal of the day.

NUTRITION

554kcal
Protein
32.1g
Fat
38.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

150g Paneer

30g Chickpeas

1 small Corn Tortilla (30g)

1 tsp Coconut Butter

1 tbsp Lime Juice

1 Garlic Clove

Fresh Cilantro (garnish)

PREPARATION

  • 1

    Press the paneer gently with paper towels to remove excess moisture and cut it into small, taco-friendly cubes.

  • 2

    In a skillet over medium heat, lightly toast the paneer cubes until just golden on the edges, then transfer them to a bowl.

  • 3

    In the same skillet, add the coconut butter and allow it to melt. Add the minced garlic and sauté until fragrant, being careful not to burn it.

  • 4

    Pour in the lime juice and stir, creating a light sauce. Return the paneer to the skillet, tossing gently to evenly coat the cubes in the coconut butter mixture.

  • 5

    Gently warm the corn tortilla in a dry pan or directly over a flame until pliable.

  • 6

    Assemble the taco by placing the coconut butter paneer onto the tortilla, then topping it with the drained chickpeas.

  • 7

    Finish with a sprinkle of fresh cilantro. Serve immediately and enjoy the blend of creamy, tangy, and savory flavors.