Express
Premium
Baja-Style Mahi-Mahi Bowl
with peppers and onions
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 6 oz. Shredded Red Cabbage
- 6 oz. Pepper and Onion Mix
- 4 oz. Fire Roasted Salsa
- 2 oz. Pico de Gallo Guacamole
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1 oz. Chipotle Crema
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
- ½ tsp. Garlic Salt
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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Calories390
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Carbohydrates19g
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Net Carbs15g
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Fat19g
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Protein37g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem cilantro and reserve whole leaves.
In a mixing bowl, combine cabbage, salsa (to taste), and garlic salt. Set aside.Pat mahi-mahi dry and halve any larger pieces to match smaller pieces. Season all over with 11/2 tsp. taco seasoning (remaining is yours to use as you please!). -
2 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pepper and onion mix to hot pan and stir occasionally until tender, 6-8 minutes.Remove from burner. Transfer vegetables to mixing bowl with cabbage and stir to combine. Wipe pan clean and reserve. -
3 Cook the Mahi-Mahi
Return pan used to cook vegetables to medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping vegetable mixture with mahi-mahi. Garnish with chipotle crema, guacamole, cilantro, and cheese. Bon appétit!
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