Quick Shawarma Beef Tacos & Pickled Onion

Quick Shawarma Beef Tacos & Pickled Onion

with Turnip Salsa & Dill-Parsley Mayo

Read more

This Middle Eastern and Mexican fusion dish is full of surprises! Bite into tender beef strips to excite your taste buds, gobble up the goodness of the turnip salad to nurture your body, and top it off with pickled onions for a tangy finish!

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuick

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 packet

beef strips



1 bag



mini flour tortillas


1 packet

dill & parsley mayonnaise


1 bag

mixed salad leaves

1 sachet

Berbere seasoning


white turnip

Not included in your delivery

olive oil

2 tsp


¼ tsp


2 tbs

vinegar (white wine or rice wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2717 kJ
Fat30.4 g
of which saturates7.9 g
Carbohydrate50.7 g
of which sugars14.1 g
Protein39.9 g
Sodium1325 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar, and a good pinch of salt and sugar. Scrunch sliced onion in your hands, then add it to pickling liquid with just enough water to cover onion. Set aside.


• In a medium bowl, combine Berbere seasoning, the honey, a drizzle of olive oil and the salt. Season with pepper, then add beef strips. Toss to coat and set aside. • Thinly slice tomato and mini white turnip. Finely chop parsley leaves. • In a second medium bowl, combine tomato, turnip, parsley and a drizzle of olive oil. Season and set aside.


• In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


• Drain pickled onion. • Spread tortillas with dill & parsley mayonnaise, then top with turnip salad, mixed salad leaves and shawarma beef. • Garnish with pickled onion to serve.