Shawarma-Spiced Trout Tacos
with Curry-Pickled Shallot, Cabbage & Cilantro Mint Raita
- Milk
- Fish
- 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
5 teaspoon
White Wine Vinegar
⅓ tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Red Cabbage and Carrot Mix
10 ounce
Rainbow Trout
(Contains: Fish)
1 tablespoon
Shawarma Spice Blend
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 ounce
Chimichurri
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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.
Meanwhile, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
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.
