Express
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Blackened Mahi-Mahi Tacos
with quick-pickled jalapeños and cilantro slaw
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat
Chef
Laura Alpern
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
- 3 oz. Shredded Red Cabbage
- 1 Lime
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2 fl. oz. Garlic Aioli
- 1 Jalapeno Pepper
- ½ oz. Apple Cider Vinegar
- ¼ oz. Cilantro
- 1 tsp. Sugar
- 1 tsp. Blackening 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) Gqn2JRqW
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Calories620
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Carbohydrates49g
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Net Carbs45g
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Fat30g
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Protein38g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe 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. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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. Flake and add to tacos.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil 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 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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1 Quick-Pickle the Jalapeños
Stem jalapeño, seed, remove ribs, and slice into thin rounds. Wash hands and cutting board after working with jalapeño.
In a microwave-safe bowl, combine vinegar, sugar, and a pinch of salt. Microwave until hot, 15-30 seconds.Add jalapeño slices and cover with plastic wrap. Rest, at least 10 minutes.While jalapeños quick-pickle, continue recipe. -
2 Make the Slaw
Halve lime. Cut one half into wedges and juice the other half.
Stem cilantro and tear leaves.In a mixing bowl, combine cabbage, 1 Tbsp. lime juice, cilantro, and a pinch of salt and pepper. Set aside. -
3 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with blackening seasoning and a pinch of salt.
Place a medium non-stick pan over 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. Transfer mahi-mahi to a plate. Flake fish into bite-sized pieces. Fish will be hot! Use a utensil. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with flaked mahi-mahi, slaw, quick-pickled jalapeños (to taste), and garlic aioli. Squeeze lime wedges over to taste. Bon appétit!
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