Fish Shawarma Wrap with Mediterranean Salad
Local pitas are stuffed with juicy, shawarma-spiced cod, lettuce mix, and lemon tahini dressing and served with a simple tomato salad.
Servings
Produce
Lemon
1 0.5 Whole
Cherry Tomato
8 4 oz
Parsley (Organic)
1 0.5 oz
Lettuce mix
3 1.5 oz
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Pita buns
1 0.5 Package
Feta cheese
2 1 oz
Kalamata olives
1 0.5 oz
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin
2 1 teaspoon
Turmeric, ground
2 1 teaspoon
Coriander powder
2 1 teaspoon
Granulated Garlic
2 1 teaspoon
Sweet paprika
2 1 teaspoon
Cloves
1/2 0.25 teaspoon
Cayenne powder
1/4 0.125 teaspoon
Lemon Tahini Dressing
Tahini
1/4 0.125 cup
Lemon juice
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Water
3 1.5 tablespoon
White sugar
1.5 0.75 tablespoon
Prep ahead (optional)
a. Cut yellow onion into ½" slices. b. Slice lemon in half and juice. c. Slice cherry tomatoes in half. d. Rough chop parsley. e. ¼” dice red onion. f. Thinly slice garlic.
Instructions
1
Cook mahi mahi:
a. Season mahi mahi with ½ tsp salt and shawarma spice mix.
b. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add mahi mahi and cook until it begins to brown, about 2 minutes.
c. Flip and continue cooking on medium heat, flipping occasionally, until cooked through, about 7-8 minutes. Set aside to rest.
2
Meanwhile, cook onions:
a. In the same sauté pan over medium-high heat, add yellow onion (½” slices) to cod drippings. Cook until translucent and tender, about 2-3 minutes. Set aside.
3
Assemble salad:
a. In a medium bowl, add juice of lemon (cut in half, juice), 1 tbsp olive oil, garlic (mince), and a pinch of salt and black pepper. Whisk vigorously.
b. Add cherry tomatoes (slice in half), red onion (¼” dice), Italian parsley (rough chop), kalamata olives (rough chop), and feta cheese. Toss to combine.
4
Serve:
a. Chop fish shawarma into bite-sized pieces. Add to warm pitas. Top with cooked onions, lettuce mix, and a drizzle of lemon tahini dressing.
b. Serve salad alongside. Enjoy!
Chef's notes
Warm pitas up in the oven, the microwave, or in a dry sauté pan over high heat.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX