Kroger Health Cuban Mojo Tilapia with Plantains, Mashed Sweet Potatoes, and Avocado
Prep & Cook Time:25-35 min.
Cook Within:3 days
Spice Level:Not Spicy
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
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
Medium Non-Stick Pans
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
Make the Sweet Potatoes
Bring a medium pot of diced sweet potato with enough water to cover to boil over medium-high heat.
Once boiling, cook until sweet potatoes are fork-tender, 10-12 minutes.
Remove from burner.
Drain water from potatoes. Mash until smooth and season with a pinch of salt.
While sweet potatoes cook, prepare ingredients.
Prepare the Ingredients
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 ¼" dice.
Mince cilantro (no need to stem).
Pat tilapia dry, and season both sides with spice rub.
Heat the Plantains
Heat 2 tsp. olive oil in medium-non stick pan over medium-high heat.
Add plantains to hot pan and cook until browned and heated through, 2-3 minutes per side.
Remove from burner.
Cook Tilapia and Finish Dish
Heat 1 tsp. olive oil in medium-non stick pan over medium-high heat.
Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Drizzle lemon juice over fish and top with cilantro. Remove from burner.
Plate dish as pictured on front of card, topping sweet potato with plantains and garnishing tilapia with avocado. Bon appétit!
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