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Crispy Cajun-Style Mahi-Mahi Tacos
with slaw
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat
Chef
Maija Barnes
We know you love tacos and anything crispy. And here we've added a bit of spice and everything nice and gave these a Cajun-style vibe with our flaky mahi-mahi. Tacos, tacos, here you come!
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
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6 Small Flour Tortillas
- 4 oz. Grape Tomatoes
- 4 oz. Slaw Mix
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2½ 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) d3VW0ZPD
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Calories890
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Carbohydrates72g
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Net Carbs68g
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Fat50g
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Protein41g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 and season all over with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse). Follow same instructions as mahi-mahi in Steps 1 and 2, coating evenly in cornmeal, and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Skip cutting step.
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If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse). Follow same instructions as mahi-mahi in Steps 1 and 2, coating both sides evenly in cornmeal, and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. Skip cutting step.
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If using shrimp, pat dry and season all over with 1/4 tsp. salt and Cajun seasoning (use less if spice-averse). Follow same instructions as mahi-mahi in Steps 1 and 2, coating both sides evenly in cornmeal, and cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. Skip cutting step.
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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 a 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.Remove from burner.Transfer mahi-mahi to towel-lined plate.While mahi-mahi cooks, continue recipe. -
3 Prepare Ingredients and Make Slaw
Quarter tomatoes.
Stem and tear cilantro leaves.In a mixing bowl, combine slaw mix and remoulade. -
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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