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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tangy mexican tacos with hung curd dip. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Tangy Mexican tacos with hung Curd dip is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Tangy Mexican tacos with hung Curd dip is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have tangy mexican tacos with hung curd dip using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Tangy Mexican tacos with hung Curd dip:

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

Steps 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.
12. Baked taco shells.

So that is going to wrap it up for this special food tangy mexican tacos with hung curd dip recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!