What's Cooking This Week? Mahi-Mahi Tacos & More

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, caramelized bell peppers were stuffed into Italian Pepper & Eggs Sandwiches and served alongside Skillet Roasted Sausage. This week, a crispy Pork Milanese is sliced and served over Spicy Udon.

Here's the rest of the plan:

  • Mahi-Mahi Tacos w/ Creamy Cilantro Slaw
  • Pork Milanese over Arugula
  • Napa Cabbage, Mushroom, & Tofu Stir-Fry
  • Crispy Pork Cutlets w/ Spicy Udon
  • Southwestern Quesadillas w/ Pico De Gallo

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Rice wine vinegar
  • Cooking spray
  • Sour cream (Greek yogurt)
  • Mayonnaise
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Sugar or honey
  • Chicken broth
  • Soy sauce (low-sodium)
  • Sesame oil + seeds
  • Srirachi or chili garlic sauce
  • Block of parmesan
  • Cumin
  • Cayenne pepper
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1/2 lb mahi-mahi or other white fish filets
  • 1 lb boneless skinless pork cutlets
  • 1/2 lb firm tofu
  • 2 oz pepperjack or cheddar cheese, shredded
  • 1 head Napa cabbage
  • 1 bunch arugula or mixed greens
  • 1 head garlic
  • 1 small bulb ginger
  • 1 red onion
  • 1 yellow onion
  • 1 red bell pepper
  • 1 ear corn
  • 1/2 lb shitake mushrooms
  • 1 bunch cilantro
  • 1 bunch scallions
  • 2 limes
  • 1 lemon
  • 5 plum tomatoes
  • 1 jalapeno
  • 1 can refried beans
  • 1 package small flour tortillas
  • 1 package udon noodles

    Day 1 - Mahi-Mahi Tacos w/ Creamy Cilantro Slaw

    In a medium bowl, mix 2 tbsp mayonnaise, 1 tbsp sour cream, and the juice of 1/2 a lime. Mix in 2 tbsp chopped fresh cilantro and 2 tsp sugar or honey. Season with salt and pepper. Taste and adjust seasonings as needed. If desired, add 1/4 minced and seeded jalapeno for extra heat.

    Thinly slice an entire head of cabbage. Add 1/4 of the sliced cabbage to the cilantro dressing. Set aside in fridge. *Reserve the remainder for use later in the week.

    Pat fish dry and drizzle lime juice and 1 clove minced garlic. Season with salt, cumin, and cayenne pepper to taste.

    Heat a large nonstick skillet to medium-high heat and coat lightly with oil. When shimmering, add fish, skin-side down, and cook until opaque, about 3 minutes per side.

    Warm tortillas over pan or in microwave. Flake the fish and pile into tortillas along with cabbage slaw, 1 diced plum tomato, and chopped red onion.

    If desired, serve with a side of refried beans (reserve half the can for use in day 5).

    Day 2 - Crispy Pork Milanese over Arugula *Makes leftover Crispy Pork for Spicy Udon

    Place the cutlets between two pieces of plastic wrap and use the back of a pan to pound thin.

    Season the cutlets with salt and pepper. Coat lightly in flour, then egg, and finally panko breadcrumbs.

    Heat skillet to medium-high heat and coat with canola oil. Cook until the pork is browned and cooked through, about 3 minutes per side.

    Toss arugula, thinly sliced red onion, and 2 plum tomatoes cut into wedges with freshly squeezed lemon juice, extra-virgin olive oil, salt and pepper.

    Serve cutlets over arugula salad and top with shaved parmesan. *Reserve half of the cutlets for use in day 4.

    Day 3 - Napa Cabbage, Mushroom, & Tofu Stir-Fry

    Slice the tofu block into 8 rectangles. Arrange on paper towel to dry and refrigerate for at least 20 minutes (this can also be prepared the night before).

    Whisk together 2 tbsp soy sauce, 1 tsp sriracha or chili garlic sauce, 1 tbsp rice wine vinegar, 1 tsp freshly grated ginger, 1/2 tsp sesame oil and 1 tbsp water. Pour marinade over the tofu in a shallow bowl. Marinate for 5 minutes and reserve the marinade.

    Over high-heat, heat canola or peanut oil in a large wok or skillet and cook tofu until golden brown, about 1-2 minutes per side. Remove from pan and set aside.

    Add 1/2 chopped yellow onion, 1/4 lb shitake mushrooms and 1/2 sliced red bell pepper to the pan. Cook, stirring frequently, until softened, about 2 minutes. Add 2 tbsp chopped scallions, 1 clove minced garlic, and 1½ cups shredded cabbage. Cook, stirring until vegetables are softened. Add in 1 tbsp chopped fresh cilantro, sesame seeds, and leftover marinade. Toss to combine and stir in cooked tofu. Taste and season as needed.

    Serve topped with sriracha.

    Day 4 - Pork Cutlets w/ Spicy Udon recipe adapted from realsimplefood.com *Uses leftover Crispy Pork

    Reheat leftover pork cutlets in a 350 degree oven.

    Bring 2 cups chicken broth and 1/2-inch piece of peeled and sliced ginger to a boil. Add 1/4 lb of udon noodles and cook, stirring, until broth is nearly absorbed and noodles are al dente, about 4-6 minutes.

    Add 1/4 lb shitake mushrooms, 1/2 sliced jalapeno and any leftover cabbage. Reduce heat to a simmer and cook until mushrooms are tender, about 1-2 minutes. Stir in soy sauce to taste.

    Meanwhile, in a dry pan over low-heat, lightly toast sesame seeds.

    Serve udon in bowls topped with leftover sliced pork cutlets, chopped scallions, and toasted sesame seeds.

    Day 5 - Southwestern Quesadillas w/ Pico De Gallo

    Chop 2 tomatoes and mix with 1 tbsp diced red onion, 1/2 small clove minced garlic, 1/2 tbsp chopped fresh cilantro, and 1/4 tsp minced and seeded jalapeno. Drizzle with lime juice and season with salt and pepper to taste.

    Use a knife to remove the kernels from 1 ear of corn.

    In a large skillet coated lightly with oil, sauté 1/2 diced bell pepper, 1/4 diced yellow onion, and corn kernels, cooking until soft. Season with 1/2 tsp cumin and salt and crushed red pepper to taste.

    Lay 2 tortillas flat and top with refried beans, corn and bell pepper mixture, and chopped scallions. Sprinkle with shredded cheddar or pepperjack cheese and cover with a second tortilla.

    Heat a grill pan over medium-high heat and coat with cooking spray. Add quesadillas and cook, flipping once, until golden brown and crisp on both sides.

    Cut into wedges and serve with pico de gallo and sour cream.


  • Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


    Join the Press community and help support independent local journalism in Houston.


    Join the Press community and help support independent local journalism in Houston.