Indulgent Indian Smashed Tacos with Creamy Jalapeño Sauce

Deliciously Creamy Indian Smashed Tacos Recipe with Creamy Jalapeño Sauce is a flavorful and comforting dish perfect for any occasion.

Course: Dinner

Cuisine: Indian

Keyword: Creamy Jalapeño Sauce, Deliciously Creamy Indian Smashed Tacos, Indian Fusion, quick meal, Tacos

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: tacos

Calories: 300kcal

Equipment

large bowl
pan
Blender
Plate

Ingredients

For the Filling

1 cup Sweet Potatoes Adds subtle sweetness and creamy texture; substitute with butternut squash for variation.
1 large Large Potato Provides a hearty base; ensure it is fork-tender for easy mashing.
2 tablespoons Scallions Introduces freshness and mild flavor; can replace with chives if unavailable.
1 teaspoon Salt Enhances flavors; adjust to taste.
1 teaspoon Sugar Harmonizes spice flavors; optional for balance.
1 teaspoon Garam Masala Key to authentic flavor; no substitutions recommended for full effect.
1 teaspoon Ground Coriander Adds warm, citrusy notes; could be substituted with fresh cilantro if needed.
1 teaspoon Ground Cumin Provides earthy richness; essential for flavor depth.
1/2 teaspoon Turmeric Contributes color and health benefits; can be omitted but not advised.
1/2 teaspoon Smoked Paprika Adds smokiness; use regular paprika if unavailable.
1 teaspoon Adobo Seasoning Offers warmth and complexity.
2 tablespoons Lime Juice Brightens flavors of the filling; fresh lime is preferable.
1 cup Crumbled Paneer Adds creaminess and texture; substitute with feta or ricotta if necessary.

For the Creamy Jalapeño Sauce

1/2 cup Mayo Base for creamy sauce, adds richness.
1/2 cup Sour Cream Balances creaminess with tang; can use Greek yogurt for a lighter version.
2 cloves Garlic Essential for aromatic goodness; fresh is best for flavor.
1/4 cup Cilantro Adds vibrant freshness; omit for a less herbal flavor.
1 medium Jalapeño For heat; adjust number according to your heat preference.
1/4 teaspoon Black Pepper Enhances all flavors; adjust to taste.

For Serving

8 small Mini Tortillas Mission-style is preferred.
1/2 cup Red Onions For texture and sharpness; can use white or yellow onions as substitutes.
1/2 cup Thinly Sliced Jalapeños Optional for added heat.

Instructions

Preparation

In a large bowl, combine sweet potatoes and large potatoes, mashing them until creamy. Add scallions, spices, paneer, and lime juice. Mix until everything is well incorporated and delightful.
Form the creamy mixture into small balls, about the size of golf balls, and set them aside on a plate.
Take each ball and carefully flatten it onto a mini tortilla. Press gently for even distribution.
Heat oil in a pan over medium heat. Once hot, sauté onions and jalapeños for a minute. Place tacos filled side down in the pan, cooking for 3-4 minutes. Flip and cook for an additional 1-2 minutes until crispy.
In a blender, combine mayo, sour cream, garlic, cilantro, lime juice, and jalapeño, blending until smooth.
Once cooked, drizzle the tacos with your creamy jalapeño sauce and enjoy.

Notes

Optional: Garnish with fresh cilantro or radish slices for an extra crunch. Ensure both sweet and large potatoes are fork-tender for a smooth filling.

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