Description

Fish tacos are a quintessential summer staple, not only for their light and refreshing taste, but also for their ability to transport you to the warm sandy beaches with just one bite. This fish taco bundle includes everything you need for whipping up your own beach-inspired dinner. Fresh, hand-caught wild mahi mahi is the perfect firm fish for tacos, absorbing Farmhouse Kitchen's citrus & pepper spice, while still maintaining its mild and sweet flavor. The mahi mahi cooks up in a flash, ready to tuck into stone ground corn tortillas and topped with freshly sliced cabbage & carrot slaw, a drizzle of house made jalapeno aioli and a squeeze of fresh lime.

Serves 3-4. Makes 8-9 tacos.

Click over to the Recipe tab for cooking instructions.

Includes:
  • 2 filets (12 oz avg) Wild Mahi Mahi, frozen
  • 12 ct Stone Ground Corn Tortillas
  • 2 count Persian Limes
  • 32 oz vol. Cabbage & Carrot Slaw Blend
  • 8 oz Jalapeno Aioli
  • 2 oz Texas Citrus & Pepper Spice
You will need:
  • Oil of choice
  • Salt & Pepper
Optional:
  • Cilantro
  • Radishes
  • Pickled Veggies
  • Fruit, such as mangos, pineapple or peaches
Hands on Time: 15 minutes; Total Time: 30 minutes


What's inside

Wild Mahi Mahi - Default: 2 - Max: 2
Texas Citrus & Pepper, 2 oz - Default: 1 - Max: 1
Tortillas, Stone Ground Corn - Default: 1 - Max: 1
Jalapeno Aioli, 8 oz - Default: 1 - Max: 1
Cabbage & Carrot Slaw Blend, 32 oz - Default: 1 - Max: 1
Organic Persian Lime (2 ct) - Default: 1 - Max: 1

RECIPE

Includes:


  • 2 filets (12 oz avg) Wild Mahi Mahi, frozen

  • 12 ct Stone Ground Corn Tortillas

  • 2 count Persian Limes

  • 32 oz vol. Cabbage & Carrot Slaw Blend

  • 8 oz Jalapeno Aioli

  • 2 oz Texas Citrus & Pepper Spice


You will need:


  • Oil of choice

  • Salt & Pepper


Optional:


  • Cilantro

  • Radishes

  • Pickled Veggies

  • Fruit, such as mangos, pineapple or peaches


Hands on Time: 15 minutes; Total Time: 30 minutes

INSTRUCTIONS

Note:
Thaw the fish in the refrigerator 24-48 hours prior to cooking.

STEP 1  Pat the mahi mahi dry with paper towels. Slice the filets into smaller, even-sized pieces (about 2-inches). Then, coat the fish with a thin, even coat of oil. Sprinkle all sides with Texas citrus and pepper spice blend, pressing lightly to adhere. Set aside.
STEP 2 
Heat a large cast iron skillet or grill pan over medium-high. Add oil to coat the bottom of the pan. When the oil just begins to smoke, add the seasoned fish in batches as needed, leaving at least 1-inch of space between pieces. Cook for 2-3 minutes per side, or until the fish is caramelized and brown on the outside and cooked through. The flesh should be firm and opaque, flaking easily with a fork. The internal temperature of the fish should reach 145°F. Transfer cooked fish to a clean plate.
STEP 3  Wipe the skillet clean with a paper towel and return to medium-high heat. Toast the tortillas in the dry skillet for 10-15 seconds per side until warm and pliable. Wrap in a clean kitchen towel to keep warm.
STEP 4  Flake the mahi mahi into the toasted tortillas. Top with cabbage & carrot slaw and a drizzle of jalapeno aioli. Serve with fresh lime wedges. Alternatively, combine the slaw with jalapeno aioli and fresh squeeze limed juice. Season the slaw with salt and pepper to taste. Garnish with fresh chopped cilantro, diced fruit, thinly sliced radishes and/or pickled veggies, if desired.

Enjoy!


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Citrus Pepper Mahi Mahi Fish Taco Bundle

$42.99

serves 3 ($14.33/serving)
Fish tacos are a quintessential summer staple, not only for their light and refreshing taste, but also for their ability to transport you to the warm sandy beaches with just one bite. This fish taco bundle includes everything you need for whipping up your own beach-inspired dinner. Fresh, hand-caught wild mahi mahi is the perfect firm fish for tacos, absorbing Farmhouse Kitchen's citrus & pepper spice, while still maintaining its mild and sweet flavor. The mahi mahi cooks up in a flash, ready to tuck into stone ground corn tortillas and topped with freshly sliced cabbage & carrot slaw, a drizzle of house made jalapeno aioli and a squeeze of fresh lime.

Serves 3-4. Makes 8-9 tacos.

Click over to the Recipe tab for cooking instructions.

Includes:
  • 2 filets (12 oz avg) Wild Mahi Mahi, frozen
  • 12 ct Stone Ground Corn Tortillas
  • 2 count Persian Limes
  • 32 oz vol. Cabbage & Carrot Slaw Blend
  • 8 oz Jalapeno Aioli
  • 2 oz Texas Citrus & Pepper Spice
You will need:
  • Oil of choice
  • Salt & Pepper
Optional:
  • Cilantro
  • Radishes
  • Pickled Veggies
  • Fruit, such as mangos, pineapple or peaches
Hands on Time: 15 minutes; Total Time: 30 minutes

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

View other 'Grocery' producers

Includes:


  • 2 filets (12 oz avg) Wild Mahi Mahi, frozen

  • 12 ct Stone Ground Corn Tortillas

  • 2 count Persian Limes

  • 32 oz vol. Cabbage & Carrot Slaw Blend

  • 8 oz Jalapeno Aioli

  • 2 oz Texas Citrus & Pepper Spice


You will need:


  • Oil of choice

  • Salt & Pepper


Optional:


  • Cilantro

  • Radishes

  • Pickled Veggies

  • Fruit, such as mangos, pineapple or peaches


Hands on Time: 15 minutes; Total Time: 30 minutes

INSTRUCTIONS

Note:
Thaw the fish in the refrigerator 24-48 hours prior to cooking.

STEP 1  Pat the mahi mahi dry with paper towels. Slice the filets into smaller, even-sized pieces (about 2-inches). Then, coat the fish with a thin, even coat of oil. Sprinkle all sides with Texas citrus and pepper spice blend, pressing lightly to adhere. Set aside.
STEP 2 
Heat a large cast iron skillet or grill pan over medium-high. Add oil to coat the bottom of the pan. When the oil just begins to smoke, add the seasoned fish in batches as needed, leaving at least 1-inch of space between pieces. Cook for 2-3 minutes per side, or until the fish is caramelized and brown on the outside and cooked through. The flesh should be firm and opaque, flaking easily with a fork. The internal temperature of the fish should reach 145°F. Transfer cooked fish to a clean plate.
STEP 3  Wipe the skillet clean with a paper towel and return to medium-high heat. Toast the tortillas in the dry skillet for 10-15 seconds per side until warm and pliable. Wrap in a clean kitchen towel to keep warm.
STEP 4  Flake the mahi mahi into the toasted tortillas. Top with cabbage & carrot slaw and a drizzle of jalapeno aioli. Serve with fresh lime wedges. Alternatively, combine the slaw with jalapeno aioli and fresh squeeze limed juice. Season the slaw with salt and pepper to taste. Garnish with fresh chopped cilantro, diced fruit, thinly sliced radishes and/or pickled veggies, if desired.

Enjoy!

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