All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We know you love tacos and anything crispy. And here we've added a bit of spice and everything nice and gave these a Cajun-style vibe with our flaky mahi-mahi. Tacos, tacos, here you come!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using diced chicken breasts, pat dry and season all over with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse). Follow same instructions as mahi-mahi in Steps 1 and 2, coating evenly in cornmeal, and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Skip cutting step.
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse). Follow same instructions as mahi-mahi in Steps 1 and 2, coating both sides evenly in cornmeal, and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. Skip cutting step.
If using shrimp, pat dry and season all over with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse). Follow same instructions as mahi-mahi in Steps 1 and 2, coating both sides evenly in cornmeal, and cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. Skip cutting step.
Prepare the Mahi-Mahi
Pat mahi-mahi dry. Cut into 2" pieces and season all over with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse).
Place cornmeal on a plate and spread into an even layer. Add mahi-mahi and flip until evenly coated all over, pressing gently to adhere.
Cook the Mahi-Mahi
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Add mahi-mahi to hot pan. 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.While mahi-mahi cooks, continue recipe.
Prepare Ingredients and Make Slaw
Stem and tear cilantro leaves.In a mixing bowl, combine slaw mix and remoulade.
Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with mahi-mahi and slaw, and garnishing with tomatoes, crispy jalapeños (to taste), and cilantro. Bon appétit!
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