Meal Kit

Spicy Argentinian Fish Cakes

with cilantro crema, roasted poblanos, and summer squash

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat, Peanuts

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Shallot
  • 1 Yellow Squash
  • 1 Poblano Pepper
  • Info
    1 oz. Honey Roasted Peanuts
  • Info
    2 fl. oz. Green Chili Aioli
  • ¼ oz. Cilantro
  • Info
    2 oz. Sour Cream
  • 2 tsp. Chimichurri Seasoning
  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    halve and slice squash into ½ inch ½ moons seed/stem and dice poblano into ½ inch pieces dice shallot into ¼ inch pieces chop honey roasted peanuts stem and chop cilantro/mix with sour cream and pinch of pepper

  2. 2

    cooking the fish

    in 400 degree oven cook tilapia on prepared tray for 10-12 minutes seasoned with ¼ t salt and pinch of pepper transfer to plate, allow to cool 5-7 minutes replace foil on tray

  3. 3

    cooking veg

    combine shallot, pepper and squash with 1 t olive oil and ¼ t salt and a pinch pepper 425 degrees for 8-10 minutes

  4. 4

    fish cakes

    while veg cooks combine chimichurri, green chili aioli, bread crumbs and fish form into 4 cakes 3-4 inches in diameter heat large non stick over medium heat with 2 t olive oil once pan is hot add fish cakes, sear for 3-4 minutes per side, working gently

  5. 5


    plate, top fish cake with crema and nuts on vegetables

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