If you’re looking to add a burst of flavor and a unique twist to your taco night, these Indian-inspired smashed tacos are a must-try. Combining the heartiness of boiled sweet potatoes and potatoes with the rich taste of crumbled paneer (Indian cheese), these vegetarian tacos are packed with spices and fresh ingredients that will have you making them tonight for dinner!!
A Fusion of Flavors
The filling is made from a mixture of boiled sweet potatoes and regular potatoes, and seasoned with a variety of Indian, Spanish and American spices, that create a flavorful base. To speed things up I cooked the potatoes in the Instant pot in the steamer basket on pressure cook for 10 mins. Ground cumin and smoked paprika really had an earthy and smokey taste while the Indian spices like garam masala and ground coriander add depth. Crumbled paneer adds a creamy texture and a rich taste that perfectly complements the spiced potatoes and gets nice and charred with it hits the hot pan.
Charred Onions and Jalapeños
The whole point of smashed burgers or taco is so use thinly sliced onions and add them to a hot skillet and smash the filling on top of that. To achieve the best thinly sliced onions, jalapeños or anything is use a mandolin! I swear if theres one tool I suggest anyone to buy its this!! The crispy onions really add flavor and a good crunch to the tacos, along with the jalapeños.
Cooking the Tacos
Once the filling is ready, you can form it into small balls or spread it directly onto small or mini tortillas. Heat up your Blackstone or skillet over medium-high heat, add a little oil, and place the tortillas filling side down. Let them cook for 3-4 minutes until the filling is golden and slightly crispy. Flip the tortillas and cook for another 2 minutes to ensure they are heated through and have a nice char on both sides.
FYI: If you’re still thinking about investing in a Blackstone, let this be your sign! I swear they have SO many different sizes for smaller or bigger spaces that you may want to fill! I have all the accessories and trust me they’re 100% worth it. I have used my Blackstone way more than using my stove this summer. It’s so quick and easy to use and not to mention you can cook a huge batch of things in a fraction of the time!
Jalapeño Garlic Sauce
To finish off your Indian-inspired smashed tacos, serve them with my delicious jalapeño garlic sauce. This sauce adds a creamy, tangy, and slightly spicy kick that perfectly complements the savory filling. Made with fresh jalapeños, garlic, and a touch of yogurt or sour cream. Throw all the ingredients into a food processor and blend until it’s velvety smooth. This sauce is the perfect accompaniment to these flavorful tacos.
Everything from the Blackstone to food processor I’ve used for this recipe, is all linked below and can be purchased from Walmart!
In a bowl combine both of the cooked potatoes along with the seasonings, chopped scallions, crumbled paneer and juice of 1/2 a lime. Mix everything together and portion out into small balls (roughly 10-12)
Smash each portioned out ball onto the tortillas and set them aside.
Fire up the Blackstone or cast iron on med/high heat. Drizzle a little bit of oil and add the thinly sliced onions and jalapeños, place the tacos filling side down on the onions and jalapeños. Cook for 3-4 mins and flip. Cook for additional 1-2 mins.
Add the jalapeño garlic sauce to the tacos and enjoy!
Jalapeño Garlic Sauce
Add everything into a blender or food processor, blend everything until it’s nice and smooth. Serve with tacos and enjoy. Store in air tight container and will last up to 7 days in the fridge.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
