Shawarma-Spiced Tilapia Tacos
with Curry-Pickled Shallot, Cabbage & Cilantro Mint Raita
- Fish
- Milk
- Wheat
- Soy
You’ll load shawarma-seasoned tilapia and tangy curry-pickled shallot, crisp shredded red cabbage and carrot, plus cooling cilantro mint raita into soft, warm tortillas for an easy 20-minute weeknight dinner that tastes like it took hours.
Ingredients
¼ ounce
Mint
11 ounce
Tilapia
(Contains: Fish)
5 teaspoon
White Wine Vinegar
⅓ tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Shawarma Spice Blend
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 ounce
Chimichurri
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Finely chop mint. Halve, peel, and thinly slice shallot.
-
In a small bowl, combine mint, chimichurri, and yogurt. Set aside until ready to serve.
-
In a medium microwave-safe bowl, combine shallot, vinegar, 2 TBSP water, 1 tsp curry powder, 1 tsp sugar, and a pinch of salt (4 TBSP water, 2 tsp curry powder, and 2 tsp sugar for 4 servings). (Be sure to measure the curry powder—we sent more!)
-
Cover with plastic wrap and microwave for 1 minute. Stir, then set aside to pickle.
-
Pat tilapia* dry with paper towels; season generously all over with Shawarma Spice Blend, salt, and pepper.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia; cook until browned and cooked through, 4-6 minutes per side.
-
Turn off heat; transfer to a plate to cool.
- Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
-
Once tilapia is cool enough to handle, break up into bite-size pieces.
-
Divide tortillas between plates; top with tilapia, cabbage and carrot mix, pickled shallot (draining first), and as much raita as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma-spiced tilapia and curry-pickled shallots delivered bold, unique flavor that fans of global cuisine really enjoyed 🌶️; those less familiar with these spice profiles found the combination too intense or competing.
- Ease of prep: Quick and straightforward for most; a few noted cleanup from the pickling liquid stained surfaces.
- Suggestions: Warm tortillas in the oven rather than the microwave for a better texture — microwaving made them thick and gummy for some. Dress the plain cabbage and carrot mix with lime juice, salt, and pepper before serving to add flavor and prevent it from tasting dry. Use only half the chimichurri in the raita if you prefer a more balanced, less overpowering sauce.
- Portions: A few reviewers noted the fish portion felt light relative to the amount of cabbage and tortillas.
