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.

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.