Family Meal Kit
Premium
Baja Mahi-Mahi Tacos
with guacamole and pickled shallots
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
- Protein-Packed
Chef
Jimmy Madla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 24 oz. Mahi-Mahi Fillets
- 12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
- 4 oz. Pico de Gallo Guacamole
- 2 Shallots
- ⅔ cups Tempura Mix
- 1 Lime
- 2 oz. Light Sour Cream
- 1 Jalapeno Pepper
- ¼ oz. Cilantro
- 1 tsp. Buttermilk-Dill Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories940
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Carbohydrates72g
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Net Carbs66g
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Fat55g
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Protein41g
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Sodium1230mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Microwave
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve lime and juice.
Stem cilantro, keeping leaves whole.Halve and peel shallots. Slice halves into thin strips.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Quick-Pickle Shallots and Make Slaw
In a mixing bowl, combine shallots, lime juice, and a pinch of salt. Set aside.
In another mixing bowl, combine slaw mix, sour cream, and buttermilk-dill seasoning. Set aside. -
3 Coat the Mahi-Mahi
Place tempura mix and 1/3 cup cold water in another mixing bowl. Stir until a thin batter forms, like a pancake batter.
If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.Add mahi-mahi to bowl with batter and stir until coated. -
4 Fry the Mahi-Mahi
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, carefully add mahi-mahi to hot oil. Cook until golden-brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Transfer mahi-mahi to towel-lined plate and season all over with a pinch of salt.While mahi-mahi cooks, continue recipe. -
5 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with mahi-mahi, slaw, jalapeños (to taste), pickled shallots (to taste), and guacamole (to taste). Garnish with cilantro. Kids not a fan of extra heat? Feel free to skip/reduce the jalapeños and/or guacamole. Bon appétit!
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