Express
Premium
Tropical Maui-Style Mahi-Mahi Tacos
with mango salsa and crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat
Chef
Rachel Post
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
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6 Small Flour Tortillas
- 4 oz. Mixed Diced Peppers
- 4 oz. Slaw Mix
- 3 oz. Frozen Mangoes
- 1 Lime
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1.26 oz. Mayonnaise
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¼ cup Panko Breadcrumbs
- 1 tsp. Asian Garlic, Ginger & Chile 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) lObMa4qV
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Calories670
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Carbohydrates63g
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Net Carbs57g
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Fat30g
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Protein40g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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, to a large non-stick pan over medium heat with 2 tsp. olive oil. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using tilapia, pat dry. Cook in a large non-stick pan over medium heat with 2 tsp. olive oil until tilapia reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve lime and juice.
Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.Evenly spread panko on a plate. Place mahi-mahi onto panko, pressing gently to adhere to one side. -
2 Cook Peppers and Make Mango Salsa
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add peppers and a pinch of salt and pepper to hot pan. Stir occasionally until peppers are tender, 3-4 minutes.
Remove from burner. Transfer to a mixing bowl.Add mangoes and 2 tsp. lime juice (reserve 1 Tbsp. for slaw) to bowl with peppers and stir to combine. Transfer to a plate and set aside. Reserve bowl; no need to wipe clean.Wipe pan clean and reserve. -
3 Cook the Mahi-Mahi
Return pan used to cook peppers to medium heat and add 1 tsp. olive oil.
Add mahi-mahi, panko-side down, 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 Make Crema, Make Slaw, and Finish Dish
In another mixing bowl, combine mayonnaise and Asian garlic, ginger & chile seasoning (to taste).
In reserved bowl used to make mango salsa, combine slaw mix, 1 Tbsp. remaining lime juice, 2 tsp. olive oil, and a pinch of salt.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, mango salsa, and slaw. Top with crema (to taste). Bon appétit!
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