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Southwestern-Style Mahi-Mahi Tacos
with roasted corn slaw
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
Chef
Tom Scodari
Make any dish Southwestern-style and you'll be satisfied. Get ready to be extra satisfied with these mahi-mahi tacos. The chipotle adds a nice flare of spice, the cilantro brings in the freshness, and the lime offers the zesty goodness we all know and love. Taco bout a yummy meal.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Slaw Mix
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6 Small Flour Tortillas
- 3 oz. Fire Roasted Corn Kernels
- 1 Lime
- 2 fl. oz. Chili Lime Dressing
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1½ fl. oz. Chipotle Ranch Dressing
- ¼ oz. Cilantro
- 2 tsp. Garlic Pepper
- ½ tsp. Smoked Paprika
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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Calories650
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Carbohydrates68g
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Net Carbs62g
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Fat25g
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Protein40g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 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 chicken breasts, pat dry and on a separate cutting board, cut into 1” dice. Season all over with smoked paprika and remaining garlic pepper. Follow same instructions as mahi-mahi in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes.
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If using salmon fillets, pat dry and season flesh side with smoked paprika and remaining garlic pepper. Follow same instructions as mahi-mahi in Step 3, cooking skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Once salmon cools, remove and discard skin and flake into 2" pieces.
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1 Prepare Ingredients and Make Slaw
Halve lime. Cut one half into wedges and juice the other half.
Stem and tear cilantro.Add corn to a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.Remove corn from microwave.Add slaw mix, half the garlic pepper (reserve remaining for mahi-mahi), a pinch of salt, and chili lime dressing (to taste) to bowl with corn. Stir until combined and set aside. -
2 Prepare the Mahi-Mahi
Pat mahi-mahi dry and, on a separate cutting board, cut into 2" pieces. Season all over with smoked paprika and remaining garlic pepper.
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3 Cook the Mahi Mahi
Place a medium non-stick pan over medium heat and add 1 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.Transfer mahi-mahi to a mixing bowl and toss with chipotle ranch dressing (to taste) and 2 tsp. lime juice. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with mahi-mahi and topping with slaw and cilantro. Squeeze lime wedges over to taste. Bon appétit!
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