HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShawarma Beef Tacos
Shawarma Beef Tacos

Shawarma Beef Tacos

with Cucumber Salad, Pickled Onions & Dill-Parsley Mayo

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


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

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


red onion

1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 packet

beef strips





1 bag



mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

spinach & rocket mix

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

3 tbs

white wine vinegar

2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2744 kJ
Energy (kJ)0 kJ
Fat27.1 g
of which saturates3.4 g
Carbohydrate51 g
of which sugars11.9 g
Dietary Fibre0 g
Protein47.9 g
Cholesterol0 mg
Sodium739 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a generous pinch of salt and sugar. Add the onion to the pickling liquid. Add just enough water to cover the onion, stir to coat, then set aside until serving.


While the onion is pickling, combine the ras el hanout, honey and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the beef strips and toss to coat.


Thinly slice the cucumber into batons. Thinly slice the tomato into half-moons. Finely chop the parsley leaves. Combine the cucumber, tomato and parsley in a medium bowl with a drizzle of olive oil and season with salt and pepper.


Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.

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


Heat the mini flourtortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.


Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading each tortilla with the dill & parsley mayonnaise. Top with the spinach & rocket mix, cucumber salad and shawarma beef. Garnish with the pickled onion.