Step-by-Step Guide to Prepare Quick Tangy Mexican tacos with hung Curd dip

Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Tangy Mexican tacos with hung Curd dip. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tangy Mexican tacos with hung Curd dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tangy Mexican tacos with hung Curd dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tangy Mexican tacos with hung Curd dip is 2 People. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tangy Mexican tacos with hung Curd dip estimated approx 45min.

To begin with this recipe, we have to first prepare a few ingredients. You can have Tangy Mexican tacos with hung Curd dip using 13 ingredients and 12 steps. Here is how you can achieve it.

I was inspired by my mom's sister as I tasted Mexican tacos abroad made by her,they were so good so I recreated this recipe.#Ga4#week 21

Ingredients and spices that need to be Get to make Tangy Mexican tacos with hung Curd dip:

1. 2 Taco shells,can be made by mixing makki atta and maida equal
2. 2 Ready Taco Shells
3. 1 chopped Tomato
4. 1 long green chilli chopped
5. 1 bowl kidney beans
6. 2 tbsp Hung curd
7. 3 pureed tomatoes
8. 1 big garlic chopped
9. 1 onion chopped
10. 2 tbsp tomato ketchup
11. 1 chopped Onion
12. 2 tsp Taco seasoning
13. 1/2 tsp roasted zeera powder in rajma filling

Instructions to make Tangy Mexican tacos with hung Curd dip

1. Soak kidney beans overnight.Boil it with salt and haldi give 8 whistles.
2. Cook it as a vegetable.Heat a non-stick pan add olive oil,add zeera,add chopped garlic.Saute add chopped onion and saute till light golden brown.Add boiled Rajma cook and mash it.Add oregano,mixed herbs taco seasoning.Add pureed tomato and cook nicely.Cook till semi dry.Add tomato ketchup with vegetables.Add roasted zeera powder.keep aside to cool.
3. Chop onion,tomatoes in hand chopper.Add green chillies in chopper.
4. Chop iceberg lettuce and keep in cold water.
5. Beat hung Curd add salt to taste,kashmiri red chilli powder,little fresh cream.Bake Taco shells for 5 min till lightly crisp.
6. Mix mint chutney in hung Curd.Grate amul processed cheese or cheddar cheese 1 tbsp and keep aside.
7. To serve,assemble all together.Add rajma stuffing in shell.Add chopped onion,tomato and green chilli on top.Add grated cheese.Microwave for 30 seconds till cheese lightly melts.Add chopped iceberg lettuce.Spread salad on plate.Add chopped salad in a small katori,mint chutney in another.Serve immediately.
8. Serve hot.
9. Homemade ketchup with tomatoes,lauki,beetroot,carrot onions and whole spices.Seasoning picture too.You can add pasta or pizza seasoning with herbs if taco seasoning not available and ajwain and roasted zeera powder.
10. 
11. 
12. Baked taco shells.

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