Contents of your meal kit:
mahi mahi
bell peppers
salsa beans
taco seasoning
corn tortillas
mango pico de gallo
queso fresco
Equipment needed: baking sheet, small or medium saucepan with lid, medium or large nonstick skillet,
Finishing steps:
- Preheat oven to 425. Cut bell peppers into ¼-inch strips, and on a baking sheet, toss with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes. Continue with next steps while peppers are roasting.
- Heat salsa beans in a saucepan over medium heat. When simmering, use a fork or potato masher to mash some of the beans directly in the pan. Reduce heat to low and simmer, stirring occasionally. Remove from heat when thickened, season with salt & pepper, and cover to keep warm.
- After you toss the bell peppers and return them to the oven, you’re ready to cook the fish. Heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of fish with taco seasoning, salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through. Remove from heat and keep warm.
- Next, heat tortillas. If you have a gas stove, you can do this by placing tortillas directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
- Assemble tacos by putting some fish in each tortilla and topping with mango pico de gallo.
- Top roasted red peppers with crumbled queso fresco, then serve alongside tacos and salsa beans.