Grilled Paneer Street Tacos Serves: 4 Prep time: 6 hours Cook time: 30 minutes • • 1 lb. Paneer cheese, fresh and firm MARINADE 2 onions, shredded 6 garlic cloves, minced 3 or 4 jwala or serrano peppers, minced 1/2 cup shredded raw red cabbage 1 bunch fresh cilantro, finely chopped 8 small flour tortillas 2 limes, cut into wedges 1 tsp. salt 2 Tbsp. ghee butter Black pepper, freshly ground Fresh pico de gallo salsa Juice of 3 small limes 2 jwala or serrano peppers, seeded and minced Juice of 3 oranges Mango chutney 2 Tbsp. white vinegar 1/2 cup coconut oil, melted 1 Tbsp. paprika 1. Combine marinade ingredients in a large plastic bag. 2. Cut Paneer into strips about 1/2" wide x 1" long. 3. Toss into marinade bag. Refrigerate for 6–8 hours. 4. Grill Paneer and onions in a heavy pan on high heat, with enough ghee to lightly coat. 5. Cook until Paneer is lightly browned and onions are translucent and lightly caramelized. 6. Assemble tortillas open-faced on serving plate. 7. Place cabbage first on tortillas, then Paneer and onions. 8. Top with a drizzle of pico de gallo and a bit of chutney. 9. Sprinkle with minced jwala or serrano peppers. 10. Serve with lime wedges. RECIPE AND APP STACK FROM LORI WITZEL @LORIAUSTEX + + + “Want to cook up great reports? Rollup Helper makes it easy to ROLLUP MAPANYTHING SLACK SPANNING run them, Slack shares them, HELPER BACKUP and Spanning backs them up.” 18