Peapod Meal Kit: Yucatan Fish Tacos

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 1. Make dressing by mixing mayonnaise, 1 tablespoon lime juice and 2 tablespoons Yucatan sauce in a medium bowl. Stir in 2 tablespoons cilantro, tomatoes, pepitas,1?4 cup queso fresco, diced red onion and drained black beans and pinto beans. Mix to create a delicious cold bean salad. 2. Cut the avocado in half and scoop the flesh into a bowl. Squeeze the remaining lime juice over the avocado and season with 1 teaspoon of salt. Mash with a fork to combine and set aside. Mix the cabbage and remaining cilantro and dress with 2–3 tablespoon of the Yucatan sauce and set aside. 3. Preheat oven to 375°F. Season fish with 1 teaspoon of salt and coat each piece in Yucatan sauce until it’s fully glazed. Heat oil in an oven-safe sauté pan to medium high. Place the fish pieces in the pan and cook 1 minute on each side, not moving or shaking the pan so the sauce can caramelize on the fish. Transfer the pan to the oven for about 8–10 minutes, or until internal temperature reaches 145°F. Transfer fish to a bowl and flake with a fork. Coat flaked fish with 1 tablespoon of sauce. 4. Heat a clean sauté pan to medium high. Place one tortilla in the pan at a time warming for 15 seconds on each side. Repeat for all 8 tortillas. Alternatively, microwave the stack of tortillas for 30 seconds. Wrap in foil to keep warm. To serve, smear a spoonful of the avocado smash onto a warm tortilla, place a piece of fish on each tortilla and top with cabbage mixture. Finish with a sprinkle of queso fresco and pickled peppers and enjoy!

Description

Peapod Meal Kit: Yucatan Fish Tacos.

Other Description

Jazz up your fish tacos with the bright citrus flavor and savory garlic, onion and chili notes of This Little Goat went to Yucatán. Glazed Mahi Mahi, avocado smash, dressed cabbage salad, queso fresco and pickled jalapeños – wrapped in tortillas and served with a delicious cold bean salad.

Nutrition Facts

Servings per Container: 2

Energy	1100
Total Fat	64 g
Saturated Fat	14 g
Trans Fat	0 g
Cholesterol	150 mg
Sodium	2790 mg
Carbohydrates	85 g
Dietary Fiber	19 g
Sugars	10 g
Protein	56 g

Ingredients

1 1/4 Cups, divided, This Little Goat went to Yucatan Cooking Sauce 3 Tablespoons Mayonnaise 1 Lime, Juiced 1 1/8 Cups Chopped Cilantro Leaves 5 Grape Tomatoes, cut in half 1/4 Cup Toasted Pepitas (pumpkin seeds) 1 1?4 Cups Queso Fresco Cheese 1/4 Cup Diced Red Onion 1 Can (15 oz) Black Beans, rinsed and drained 1 Can (15 oz) Pinto Beans, rinsed and drained 1 Avocado 2 Teaspoons Salt 8 Flour Tortillas 1 Tablespoon Extra Virgin Olive Oil 1 1/4 Pounds Mahi Mahi Filets 2 Cups Julienned Green Cabbage 1/2 Cup Pickled Jalapeño Peppers

Warnings

Contains: Egg, Soy, Wheat, Milk Fish

Distributor

UPC

00607952659333