Grilled Paneer & Veggie Tacos with Guacamole

Ingredients

• For the guacamole:
• – 2 ripe avocados, halved, peeled and pitted
• – 3 tablespoons Real California full-fat Greek yogurt
• – ¼ red onion, finely diced
• – 1 small tomato or ½ cup cherry tomatoes, chopped
• – 1 clove garlic, minced
• – 2 tablespoons cilantro, chopped, plus more for garnish
• – 1 lemon or lime, zested and juiced
• – Kosher salt and pepper to taste
• – Hot sauce, to serve
• For the skewers:
• – 8 oz Real California paneer or panela* cheese, cut into ¼-inch slices
• – 1 red bell pepper, cut into 2-inch pieces
• – 1 yellow or orange bell pepper, cut into 2-inch pieces
• – ½ small white onion, cut into 2-inch pieces
• – 8 oz cremini or white mushrooms, stemmed and cleaned
• – 2 tablespoons California extra virgin olive oil
• – ¼ tsp kosher salt, plush more to taste
• – Black pepper to taste
• *Note: Paneer is firmer than Panela, but can be softened by soaking in hot water for 10 minutes before slicing.
• To assemble:
• – 6 8-inch flour tortillas
• Special Equipment: 6 barbecue skewers
• :Tacos, Yogurt, Paneer, Panela, Grilling