Yucatan Mahi Mahi Tacos with Black Bean & Quinoa Salad
Meaty mahi mahi with a citrusy marinade and cilantro salsa fresca are the superstars of these tacos. We ditched the side of chips and queso (gasp!), opting instead for a quinoa, black bean, and spinach salad.
Servings
Produce
Spinach (Organic)
3 1.5 oz
Cilantro (Organic)
.5 0.25 oz
Garlic (Organic)
2 1 Clove
Lime
1 0.5 Whole
Yellow Onion (Organic)
0.5 0.25 Whole
Cabbage, red
12 6 oz
Protein & more
Mahi Mahi
1 0.5 lb
Corn tortillas
1 0.5 Package
Queso fresco
4 2 tablespoon
Black beans
13.4 6.7 oz
Quinoa
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lime Marinade
Olive oil
2 1 tablespoon
Lime juice
2 1 tablespoon
Tamari
1.5 0.75 tablespoon
White sugar
1 0.5 teaspoon
Red pepper flakes
.25 0.13 teaspoon
Minced Garlic
2 1 Clove
Salsa Fresca Base
Garlic
1 0.5 Clove
Lime juice
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Red onion
1 0.5 tablespoon
Prep ahead (optional)
a. Thinly slice red cabbage. b. Chop spinach bite-sized. c. ¼” dice yellow onion. d. Mince garlic and cilantro. e. Zest lime, then cut in half and juice.
Instructions
1
Marinate mahi mahi and prep cabbage:
a. Chop mahi mahi into 2” pieces. Season with ½ tsp salt and ¼ tsp black pepper. Add mahi mahi to a baking pan or plate and pour over lime marinade. Set aside.
b. Zest and juice limes. In a medium bowl, add red cabbage (thinly slice), lime juice (reserve zest), ¼ tsp salt, and pinch of black pepper. Toss together and set aside.
2
Cook quinoa:
a. In a medium saucepan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil. Stir in quinoa. Cook, covered, over low heat until tender, about 15 minutes. Remove from heat, keep covered, and steam 5 minutes.
c. Drain and rinse black beans. Add to quinoa.
d. Add spinach (chop bite-sized). Gently toss to combine.
3
Cook mahi mahi:
a. In a large sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add mahi mahi to hot pan; cook until golden, about 1-2 minutes per side.
b. Continue cooking, turning occasionally for even browning, until opaque but moist throughout, about 3-4 more minutes.
4
Assemble tacos and serve:
a. Add cilantro (mince leaves and tender stems) and lime zest to salsa fresca base. Mix well; add salt to taste.
b. Add mahi mahi to warm corn tortilla. Top with red cabbage, cilantro salsa fresca, and queso fresco.
c. Serve quinoa and black bean salad alongside. We recommend eating these tacos on a patio with a cold beer. Happy spring!
Chef's notes
We recommend warming corn tortillas one at a time in a hot, dry sauté pan and keeping them in a tortilla warmer, foil, or a warm oven until ready to serve. Microwaving corn tortillas will warm them, but they can become soggy and flavorless.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX