Indian vegetarian tacos are homemade naan breads filled with red cabbage, spiced paneer, tomato chutney and Bombay mix. Great for lunch or dinner.
Put the butter and garlic in a microwave-safe container that has a lid. Microwave until the butter has melted. Put a large griddle pan on a high heat. Chargrill the naan bread on both sides for 2 – 3 minutes (each side) or until the bread is cooked through. Put the cooked naan into a taco holder. Repeat with the other 5 naans. Brush the insides of the naan breads with the melted butter & garlic.
Naan breads - buy small, ready-made naan breads if you don’t have time to make your own.
Tomato chutney – if you like you can use store-bought tomato or mango chutney instead of making your own.
Red cabbage – swap shredded red cabbage for shredded iceberg lettuce or grated carrot depending on what you prefer.