How to make Cheese Taco -
These tacos are made of parmesan cheese – rich and delicious they make great starters
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Parmesan cheese (पारमेज़ान चीज़), Red cabbage (लाल बंदगोभी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Cheese Taco checkout Parmesan French Fries, Parmesan Roasted Potato Wedges, Cheesy Potato Croquettes, Cheesy Broccoli Balls . You can also find more Snacks and Starters recipes like Chicken Chilli And Broccoli Stir-Fry Special Onion Adai Baked Kachori Mushroom Avocado Toast
Cheese Taco Recipe Card
Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cheese Taco Recipe
Parmesan cheese 100 grams
Red cabbage 1/2 small
Iceberg lettuce leaves 3-4
Mixed capsicums , thinly sliced 1/4 cup
Mayonnaise 2 tablespoons
Avocado 1
Lemon 1/2
Method
Step 1
Grate parmesan cheese and set aside in a bowl.
Step 2
Heat a non-stick tawa, place a medium cookie cutter in the middle. Put some grated cheese inside the cookie cutter and cook on low heat till the cheese melts, sets and becomes crisp.
Step 3
Gently loosen the sides of the cheese taco and remove the cookie cutter. Place a rolling pin in the middle of the cheese disc and bring the edges to the middle to shape it like a taco. Make more tacos in the same way.
Step 4
Thinly slice red cabbage and transfer into a bowl. Thinly shred iceberg lettuce leaves and add. Add mixed capsicum slices and mayonnaise, mix well and set the coleslaw aside.
Step 5
Halve the avocado, discard the seed and scoop out the flesh into a plate. Squeeze the juice of lemon on it.
Step 6
Place a few iceberg lettuce leaves in the taco shells and top with some coleslaw.
Step 7
Place some avocado on top and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
