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
This meal is so light and vibrant, it may just float off your plate and up to stratosphere on its own power. Fish cakes with zesty mojito lime fry up nice and easy in the pan, and are augmented by a slaw of ginger and poppy seed, bringing freshness to the proceedings. The only thing keeping this beauty nailed down is the speed you'll wolf it down once those charming flavors hit your taste buds.
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
Roast the Tilapia
Pat tilapia dry, and season both sides with a pinch of salt.
Place tilapia on prepared baking sheet. Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Transfer tilapia to a mixing bowl. Let cool, at least 10 minutes.
While tilapia roasts, prepare ingredients.
Prepare Ingredients and Make Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Trim cucumber, halve lengthwise, then cut into ½” half-moons.
Coarsely chop ginger.
Halve lime. Juice one half and cut other half into wedges.
In a mixing bowl, combine dressing and ginger (to taste). Add slaw mix, cucumber, and a pinch of salt and pepper. Toss or gently stir to combine. Set aside.
Form the Fish Cakes
After tilapia has cooled, shred into bite-sized pieces. Add seasoning blend, half the mayonnaise (reserve remaining for aioli), panko, white portions of green onions, and a pinch salt and pepper. Thoroughly combine and set aside, 5 minutes.
After 5 minutes, form tilapia mixture into four evenly-sized fish cakes, about 3" in diameter.
Cook the Fish Cakes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side.
Remove fish cakes to a plate and season with a pinch of salt.
Make Lime Aioli and Finish Dish
In another mixing bowl, combine remaining mayonnaise, 1 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, topping slaw with green portions of green onions and fish cakes with lime aioli. Squeeze lime wedges over meal to taste. Bon appétit!
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