All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Rustle up a meal with beaucoup flavor without going whole hog on calories. Cajun spice adds a touch of fiery flavor to tender tilapia fillets, and our innovative cauliflower "jambalaya" saves a slew of carbs without cutting any of the taste. Served with a quick-and-easy remoulade, this is the perfect weeknight meal to fill you up without weighing you down.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower in provided resealable bag and pound with a medium pot until it resembles coarse pieces. Don't worry if some larger stem pieces remain. Trim ends off celery and cut into ¼" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Zest and halve lemon. Cut one half into two wedges and juice other half. Rinse tilapia fillets, pat dry, and season both sides with half the Cajun seasoning (reserve remaining for cauliflower).
Begin the "Jambalaya"
Place medium pot over medium heat. Add 2 tsp. olive oil, celery, and white portions of green onions to hot pot and cook 4-6 minutes, stirring occasionally, or until vegetables are tender and slightly browned.
Continue the "Jambalaya"
Add cauliflower, half the remaining Cajun seasoning, and tomato juice to pot and cook 14-16 minutes, stirring occasionally, or until cauliflower is tender and tomato juice has reduced to a sauce that clings to vegetables. Taste, and add remaining Cajun seasoning and a pinch of salt and pepper if desired. Cajun seasoning already contains salt and pepper. While "jambalaya" cooks, begin tilapia.
Cook the Tilapia
Place a large non-stick pan over medium-high heat. Alternatively, cook in two batches using a medium non-stick pan. Add 2 tsp. olive oil and tilapia fillets to hot pan and cook 3-5 minutes per side, or until browned and fish reaches a minimum internal temperature of 145 degrees.
Make the Remoulade
Combine Thousand Island dressing, 2 tsp. lemon juice, 1 tsp. lemon zest, green portions of green onions (reserve a pinch for garnish), and capers in a small bowl.
Plate the Dish
Place a serving of cauliflower "jambalaya" on a plate. Place a tilapia filet next to jambalaya and spoon remoulade over fish. Garnish with reserved green onions and a lemon wedge.
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