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fish-"shawarma"-pita-tacos

A meaty fish like red snapper works brilliantly as a lighter option for shawarma. What makes something shawarma is that rotating spit–which you probably don’t have at home. Instead, we marinated the snapper in those same spices then seared it so all those spices toast and come alive, and that skin gets crispy. Then the slaw is what completes everything. It brings the crunch, it’s briny from the olives, and the dressing is herby, garlicky, and just the right amount spicy. With a slaw that good you really don’t need anything else, but to add extra color we also did a quick pickled radish with just some lime juice and salt–you eat with your eyes first. Now you could just throw these on some tortillas, but Ben, aka the pita king prefers his tacos with some charred pitas. This absolutely blew my mind, and I WILL be doing this more.

Ingredients