Mexican Tacos Recipe

Ingredients:
For filling:
1 1/2 cups chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
2 tomatoes chopped
3/4 cup grated paneer
3-4 tbsps coriander leaves or parsley finely chopped
pepper pwd or dried red chilli flakes for seasoning
salt to taste
1 1/2 tbsp olive oil
home made tomato salsa
home made sour cream (optional)
1/2 cup baked beans (optional)
For tacos:
rolled out corn tortillas
taco mould/maker
oil for deep frying
1 Saute the mixed vegetables in olive oil for 2-3 mts. Next add the grated paneer and saute further for a minute. Turn off heat and cool.
2 Combine the sauteed vegetables-paneer, tomatoes, salt and pepper/red chilli flakes. Filling is ready.
3 To prepare the tacos, roll out corn tortillas into small rotis or approx 6″ in diameter. Use a fork to prick lightly on the rolled out tortillas.
4 Heat enough oil for deep frying in a heavy bottomed vessel. Once hot, slide a tortilla into the oil and immediately place the bottom of the taco mould on the center of the tortilla and press gently into the oil and hold for 12-15 secs. You will find that the tortilla takes the shape of the mould and forms a cup.
5 Remove the mould and cook the shell all over till golden brown. Drain and remove. Prepare with the rest of the tortillas.
6 Now fill the taco shells with 2 tbsps of the paneer-vegetable filling. Top with a tbsp of baked beans followed by a tbsp of salsa, a tbsp of sour cream and garnish with parsley. Crunchy crisp tacos with a delicious filling are ready to be devoured!