Meal Kit

Acapulco Fish Cakes

with avocado and tomato salsa salad

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Avocado
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    11 oz. Tilapia Fillets
  • 5 oz. Baby Spinach
  • 2 Roma Tomato
  • Info
    0.84 oz. Mayonnaise
  • Info
    ¼ cup Panko Breadcrumbs
  • ¼ oz. Cilantro

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    641
  • Carbohydrates
    26g
  • Fat
    44g
  • Protein
    37g
  • Sodium
    1126mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 4 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Fish

    Pat tilapia dry. Place tilapia on prepared baking sheet*. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Carefully transfer cooked tilapia to a plate. Let cool, 5-10 minutes. While fish roasts, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Crema

    Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ½" dice. Core tomato, halve lengthwise, and use spoon to scoop out insides. Cut into ½" dice. Halve and juice lime. Coarsely chop cilantro (no need to stem). In a mixing bowl, combine tomato, avocado, cilantro and a pinch of salt. Set aside. In another mixing bowl, combine sour cream, 2 tsp. lime juice (reserve remaining for salad), 1 tsp. olive oil, and a pinch of salt. Set aside.

  3. 3

    Prepare the Fish Cake Mixture

    Once tilapia has cooled, lightly shred fillets into another mixing bowl. Add panko, mayonnaise, ¼ tsp. salt and a pinch of pepper to bowl and thoroughly combine. Set aside, 5 minutes. After 5 minutes, stir tilapia mixture until it becomes slightly sticky.

  4. 4

    Cook the Fish Cakes

    Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter. Avoid pressing cakes together too tightly when forming. They should just hold together, staying delicate and flaky. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove to a plate. Repeat with remaining cakes as needed, replenishing oil if necessary.

  5. 5

    Make Salad and Finish Dish

    In another mixing bowl, combine 2 tsp. remaining lime juice, 1 Tbsp. olive oil, and ¼ tsp. salt. Add spinach and toss or gently stir to combine. Plate dish as pictured on front of card, topping salad with avocado-tomato salsa and garnishing fish cakes with lime crema. Bon appétit!

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