Green Chile Fish Cakes with Cilantro Aioli
and chipotle-lime slaw
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Fish, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
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½ oz. Chipotle Mayonnaise
- ¼ oz. Cilantro
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2 oz. Sour Cream
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1 fl. oz. Green Chili Aioli
- 2 Green Onion
- 1 Lime
- 8 oz. Slaw Mix
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6 Saltine Crackers
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1½ oz. Mayonnaise
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12 oz. Tilapia Fillets
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.
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Nutrition (per serving)
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Calories615
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Carbohydrates22g
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Fat43g
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Protein35g
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Sodium1300mg
Recipe Steps
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
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1 cooking fish
400 10 minutes, prepared tray
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2 prep
slice green onion bottoms mince green onion tops juice lime mince cilantro crush croutons
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3 slaw
combine slaw mix, green onion bottoms, ¼ t salt, pinch of pepper, lime juice, ½ sour cream and chipotle mayo mix and refrigerate
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4 sauce
combine other ½ of sour cream, 2 packets of mayo, cilantro and green onion tops w/ pinch of salt and pepper
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5 fish cakes
combine fish, crushed crackers, other packet mayo, green chili aioli, ¼ t salt and pinch of pepper form into 4 cakes large nonstick medium high heat 2 t oil sear 3-4 minutes per side
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