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Mix all the ingredients for the McSpicy sauce until smooth and creamy. Refrigerate while you prepare the tacos.
In another bowl, combine the crumbled paneer with maida, cornflour, Kashmiri chilli, red chilli powder, garlic powder, onion powder, paprika, and salt.
Spread a thin, even layer of the paneer mixture directly onto one side of each tortilla, pressing it down firmly so it adheres well.
Heat a lightly oiled pan over medium-high heat. Place the tortilla paneer side down and cook for 3 to 4 minutes until a deep golden crust forms. Flip and cook the tortilla side for another 1 to 2 minutes.
Spread a generous layer of the McSpicy sauce over the crispy paneer, top with finely shredded iceberg lettuce, finish with a light sprinkle of peri peri seasoning, fold immediately, and serve while hot.