Jerk Mahi-Mahi Tacos

with pineapple relish and carrot slaw

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Wheat, Soy

Calories Conscious
A note about serious food allergies

This dish could not be more Caribbean if we included with it a set of steel drums and a puka shell necklace. The warming flavors and gentle spice of jerk seasoning--redolent of allspice, cinnamon, and peppers--evoke the classic Jamaican preparation of grilling seasoned meats and seafood over an open flame. We pair it with pan-seared mahi-mahi, a tender, meaty warm-water fish, and a pineapple relish that gets a spicy infusion from Fresno chiles.

In Your Box (serves 2)

  • Info
    2 Mahi-Mahi Fillets
  • Info
    1 fl. oz. Starport Jerk Sauce
  • 1 Red Fresno Chile
  • 4 oz. Frozen Pineapple
  • 1 Lime
  • 2 Green Onions
  • Info
    4 6" Flour Tortillas
  • 4 oz. Matchstick Carrots
  • 3 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
    459
  • Carbohydrates
    58g
  • Fat
    18g
  • Protein
    45g
  • Sodium
    1101mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Marinate the Mahi-Mahi
    1

    Marinate the Mahi-Mahi

    Rinse mahi-mahi and pat dry. Cut each mahi-mahi fillet into nine equal-sized pieces. Place mahi-mahi on a plate and gently toss with ½ tsp. salt and jerk sauce. Marinate 15 minutes while you prepare pineapple relish.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Slice eight very thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Rinse pineapple under warm water if still frozen. Cut pineapple into ¼" dice. Zest lime, halve, and juice. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  • Step 3 - Make the Pineapple Relish
    3

    Make the Pineapple Relish

    Stir together pineapple, lime zest, minced Fresno chile (to taste - it's spicy), and white parts of green onions in a small bowl. Season with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 4 - Warm Tortillas and Cook Mahi-Mahi
    4

    Warm Tortillas and Cook Mahi-Mahi

    Place a medium non-stick pan over medium-high heat. Warm each tortilla in pan for 30 seconds, or until pliable. Stack tortillas and wrap in foil to keep warm. Add 1 Tbsp. olive oil and mahi-mahi to hot pan. Cook 2-3 minutes per side, or until outside is browned and fish reaches a minimum internal temperature of 145 degrees. If any marinade remains on plate, add to pan with fish and simmer during final 30 seconds of cooking. Remove from heat and prepare to assemble.

  • Step 5 - Make the Carrot Slaw
    5

    Make the Carrot Slaw

    While fish cooks, combine matchstick carrots, slaw mix, green parts of green onions, 2 Tbsp. lime juice, ¼ tsp. salt, 1 Tbsp. olive oil, and a pinch of pepper in a medium mixing bowl.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place carrot slaw on a plate. Fill tortillas with 4-5 pieces of mahi-mahi. Top with pineapple relish and garnish with Fresno chile rounds (to taste).