Shawarma-Spiced Tilapia Tacos with Curry-Pickled Shallot and Cilantro Mint Raita

These shawarma-spiced tilapia tacos bring together bold, aromatic flavors and fresh, crunchy textures in a quick 20-minute meal. The tilapia is seasoned with a warm shawarma spice blend, then pan-seared until golden and flaky. Tangy curry-pickled shallots add a bright, zesty kick, while a creamy cilantro mint raita cools everything down.

Piled into soft flour tortillas with shredded red cabbage and carrot, these tacos are a delightful fusion of South Asian-inspired spices and fresh ingredients. Perfect for busy weeknights when you want something fast, flavorful and satisfying without spending hours in the kitchen.

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Ingredients

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Finely chop the mint. Halve, peel and thinly slice the shallot. In a small bowl, combine the chopped mint, chimichurri and yogurt. Set aside until ready to serve.
2. In a medium microwave-safe bowl, combine the sliced shallot, white wine vinegar, 2 tablespoons water, 1 teaspoon curry powder, 1 teaspoon sugar and a pinch of salt. (For 4 servings, use 4 tablespoons water, 2 teaspoons curry powder and 2 teaspoons sugar.) Cover with plastic wrap and microwave for 1 minute. Stir, then set aside to pickle.
3. Pat the tilapia dry with paper towels. Season generously on all sides with the shawarma spice blend, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the tilapia and cook until browned and cooked through, 4-6 minutes per side. Turn off the heat and transfer the tilapia to a plate to cool slightly.
4. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Once the tilapia is cool enough to handle, break it into bite-size pieces. Divide the tortillas among plates. Top with the tilapia, red cabbage and carrot mix, pickled shallot (drained) and as much of the mint-chimichurri raita as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut will work well. Adjust cooking time as needed.

Can I make the pickled shallot ahead of time?

Absolutely! The pickled shallot can be made up to a day in advance and stored in the refrigerator.

What can I use instead of chimichurri?

If you don’t have chimichurri, you can substitute with a mixture of chopped fresh parsley, garlic, olive oil and red wine vinegar.