Meal Kit

Chili-Lime Fish Cakes

with arugula and pepitas

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Tilapia), Eggs, Wheat, Sesame

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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

Got some picky eaters in your house (maybe even your adult partner) who won't eat fish? Not even one bite, for health's sake? Well, this is a great way to fool them... we mean, enlighten them! After all, who doesn't love cake? These cakes combine tilapia, lime, chili powder, and panko to create flaky, cake-y perfection. Served atop a salad of arugula, pepitas, and tomatoes, this dish will create some fish lovers in your family, even if they have to be tricked into it.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 2 Limes
  • 1 Roma Tomato
  • 4 oz. Baby Arugula
  • Info
    1½ oz. Mayonnaise
  • Info
    ½ cup Panko Breadcrumbs
  • 1 oz. Pepitas
  • 2 tsp. Sugar
  • Info
    2 tsp. Chipotle Seasoning

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 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 fillets dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

    Place tilapia on prepared baking sheet and roast until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes.

    Carefully transfer fish to a plate and let cool 5-10 minutes.

    While fish roasts, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Core tomato and cut into 1/2" dice.

    Zest both limes. Juice one lime and half of second lime. Cut remaining half into wedges.

  3. 3

    Prepare the Cakes

    Once tilapia has cooled, shred lightly.

    Place panko, mayonnaise, chipotle seasoning, 1 Tbsp. lime juice (reserve 1 Tbsp. for salad), 1/2 tsp. salt, and a pinch of pepper to a mixing bowl.

    Add shredded tilapia and mix until able to be formed into cakes.

  4. 4

    Cook the Cakes

    Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter.

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side.

    Remove cakes from pan and set aside. Repeat with remaining cakes, adding oil as needed.

  5. 5

    Make the Salad

    In another mixing bowl, combine 1 Tbsp. lime juice, 1 Tbsp. olive oil, 2 tsp. lime zest, sugar, 1/4 tsp. salt, and a pinch of pepper.

    Add arugula, pepitas, and tomato and toss together.

    Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!

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