Meal Kit

Tilapia with Chipotle Tomato Salsa

with cilantro lime zucchini

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Fish

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)

  • ½ cup Yellow Cornmeal
  • Info
    11 oz. Tilapia Fillets
  • 1 tsp. Cilantro Lime Pepper Salt
  • 2 Zucchini
  • Info
    0.42 oz. Mayonnaise
  • ¼ oz. Cilantro
  • 4 oz. Grape Tomatoes
  • Info
    1 Tbsp. Chipotle Pesto

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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

    Prepare the Ingredients

    Trim zucchini and halve across length. Quarter lengthwise into sticks.
    Mince cilantro (no need to stem). Halve, then quarter tomatoes. Pat tilapia dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Make the Chipotle Tomato Salsa

    Mix tomatoes, chipotle pesto (to taste), and a pinch of salt in a mixing bowl. Set aside.

  3. 3

    Roast the Zucchini

    Place zucchini on prepared baking sheet with toss with 2 tsp. olive oil and a pinch of salt. Spread into a single layer and roast in hot oven until tender, 12-15 minutes. Remove from oven. Carefully toss or gently stir roasted zucchini, seasoning blend, and cilantro. Baking sheet will be hot! Use a utensil. While zucchini roasts, prepare fish.

  4. 4

    Prepare the Fish

    Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 5 minutes. While oil heats, combine mayonnaise and 1 Tbsp. water in another mixing bowl. Place cornmeal on a plate. Dip tilapia in mayonnaise-water mixture, coating completely. Transfer to plate with cornmeal and flip until coated, pressing gently to adhere. Repeat with second tilapia fillet.

  5. 5

    Fry Fish and Finish Dish

    Line a plate with a paper towel. Test oil temperature by adding a pinch of cornmeal to it. It should sizzle gently. If it browns immediately, let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, add tilapia to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Gently transfer to towel-lined plate. Plate dish as pictured on front of card, topping tilapia with chipotle tomato salsa. Bon appétit!

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