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Cornmeal-Crusted Mahi-Mahi Tacos
air-fryer optional
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat
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PescatarianOver 30g protein
Chef
Maija Barnes
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 4 oz. Grape Tomatoes
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3 fl. oz. Remoulade
- ½ cup Yellow Cornmeal
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½ oz. Crispy Jalapenos
- ¼ oz. Cilantro
- 1 tsp. Cajun 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) n3vlydqe
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Calories920
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Carbohydrates73g
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Net Carbs69g
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Fat53g
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Protein41g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Air Fryer
- 2 Plates
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 diced chicken breasts, pat dry. Stir 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, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 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. -
2 Cook the Mahi-Mahi
Line another 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.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner. Transfer mahi-mahi to towel-lined plate.If air-frying, add mahi-mahi to the basket of an air-frier in an even layer. Spray evenly with cooking spray. Air fry at 375 degrees until mahi-mahi reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Carefully remove from air-fryer. Transfer to towel-lined plate.While mahi-mahi cooks, continue recipe. -
3 Prepare Ingredients and Make Slaw
Quarter tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Stem and tear cilantro leaves.In a mixing bowl, combine slaw mix and remoulade. Set aside. -
4 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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