Corn and Cottage Cheese Tacos, Mexican Snack
by Tarla Dalal
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 .
Corn and Cottage Cheese Tacos, Mexican Snack recipe - How to make Corn and Cottage Cheese Tacos, Mexican Snack
Preparation Time: Cooking Time: Total Time:
Makes 20 tacos
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)
For the stuffing
- 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
- 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
- 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.
| 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 |
How long do we have to boil the capsicum?Should it be cooked fully?
Edited after original posting.