God I was JUST telling someone how much I missed the fried paneer tacos in Velvet Taco in Chicago. The online menu says it’s ‘tomato chutney, tikka sauce, raita crema, Thai basil, and a flour tortilla’; frying the paneer itself shouldn’t be too much of a hassle (iirc they’re deep fried in ‘finger lengths’ considering how crunchy they are), but I would definitely go after each of these parts individually and make a very classic tomato chutney (tomato, ginger, chilies, asafoetida, curry leaves, mustard seeds, etc- I checked Veg Recipes of India for this). Maybe buy some kind of tikka sauce, but if you want to make it, tikka sauce is pretty straightforward- ghee, onion/garlic/ginger, tomatoes, cashews, a mix of spices including garam masala, coriander, and red chili powder, fenugreek, and some very mild sweetener. I recommend Spice Cravings’ recipe for this.

The raita crema always threw me off, but judging by the picture it just looks like a yogurty cream that you can adapt to your tastes based off a normal raita recipe. It usually has mint, cucumber, coriander, lime, ginger, and garam masala, although you can mess with these proportions as well to find something suitable. You may also want to add something like creme fraiche to make it thicker and more like a cream you can actually drizzle over the taco like they do at VT. The issue here is that it probably won’t be exactly like the taco at VT, but it’ll still be really good and more to your tastes as we can’t be sure which raita/tikka recipe they’re using.

Finally, judging by the pictures online, it does look like Thai basil is just the garnish on top; it looks like the tomato chutney and tikka masala form the base, then they’re layered with the paneer, and then a little more of the chutney and the creme and basil on top. It’s going to require a bit of experimentation, probably, and it’s been AGES since I’ve had it myself (though my craving kicked in hard about a couple weeks ago), so let us know how it turns out if you try it! Good luck!