Caribbean-Style Panko-Crusted Tilapia
with Mango Salsa, Rice & Sweet Chili-Lime Mayo
- Fish
- Wheat
- Eggs
- Milk
Inspired by the tropical flavors of the Caribbean, our chefs created a dish for Black History Month that pairs panko-crusted fried tilapia with a vibrant, tangy-sweet mango-cilantro salsa for the perfect balance of sweetness and acidity. Serve with fluffy white rice and chili-lime mayo to complete the meal.
Ingredients
4 ounce
Mango
1 tablespoon
Fry Seasoning
1 ounce
Sweet Thai Chili Sauce
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lime
½ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Cilantro
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Cornstarch
¾ cup
White Rice
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Shallot
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice shallot lengthwise. Drain mango (reserving juice). Roughly chop cilantro. Quarter lime.
• In a small bowl, combine shallot, mango, half the cilantro, 1 tsp mango juice (2 tsp for 4 servings), juice from half the lime, salt, and pepper. • In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice (big squeeze for 4). Stir in water 1⁄2 tsp at a time until mixture reaches a drizzling consistency.
• Halve tilapia* lengthwise. (TIP: Each fillet will have a larger piece and a smaller piece.) Pat dry with paper towels. • In a shallow dish, combine Fry Seasoning, sour cream, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper. • On a plate, combine panko and cornstarch. • Dip each fillet into sour cream mixture until coated on both sides, then press into panko mixture until evenly coated.
• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium- high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add coated tilapia; cook until crust is golden and tilapia is cooked through, 2-3 minutes per side. (For 4 servings, fry tilapia in batches.) • Transfer to a paper-towel-lined plate.
• Divide rice and tilapia between plates; top tilapia with salsa. Drizzle rice with sweet chili-lime mayo and garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tropical blend of mango salsa, crispy panko-crusted tilapia, and sweet chili-lime mayo 🌴.
- Ease of prep: Some found it time-consuming with multiple steps, but most agreed the delicious result was worth the effort.
- Suggestions: Consider adding a vegetable side, using fresh mango if possible, and offering an air fryer or baked option.
- Portions: Fish portions were generous; some found there was too much rice for two people.
- Texture: Customers enjoyed the crunchy panko crust, though some had trouble getting it to stick to the fish.
Reviews from our home cooks
Delicious!! One of our new faves. Love the mango and sweet chili-lime flavor combo. Like the creaminess of the sauce with the crunchy panko. I have baked the fish to keep it a tad healthier and less messy. I added a bit of olive oil to the panko mix and piled it on top of the filets in a lightly oiled baking dish.
This was SOOO good!! Love how the tilapia was super easy to make on the stove, which took way less time than the oven. The spicy tilapia with the mango salsa is a perfect summer meal.
Probably my favorite meal from HelloFresh EVER! The instructions were clear and easy to follow. The crispy fish, rice, mango and shallot salsa with the chili mayo sauce PERFECT! I really hope this comes around again soon, so glad I tried something new!
This recipe is delicious, but when making this, and I've made this recipe two times, when coating the tilapia I fell short of the panko crumbs, I would suggest an extra bag of panko crumbs, if possible. I only ask cause this recipe is one of my favorites!!!!!!!!
Huge portion sizes (meal for 4 served 6! with added green beans), but I wish there was a veggie included with this meal. The tiny amount of mango salsa wasn't enough veg! Not enough panko for all the fish, had to supplement from my own pantry to cover the 4th piece.
Absolutely a fan. The panko isn't overwhelming. The sauces are fabulous! We love lime and cilantro, so this is a hit.
Very tasty, 12 year old grandson even said he'd eat it again. Made the mango salsa but did not eat it-way too much onion. Would recommend not using as much as is called for.
I ended up adding a bit more seasoning to the fish and panko mix as I personally felt it was a bit bland without it. Otherwise - YUUUUUMM!!!!!!
Some tasty and unexpected flavor combinations here. Really enjoyed the shallots with the mango and cilantro. Rice was sticky/mushy. Panko crust on the fish and the sauce were both excellent.
This meal was easy to make and I will be making it in the future. I will possibly blend the mango and onion to get more of a salsa texture.
