Panko-Crusted Tilapia with Mango Salsa
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Panko-Crusted Tilapia with Mango Salsa

Panko-Crusted Tilapia with Mango Salsa

plus Rice, Sweet Chili-Lime Mayo & Cilantro

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.

Tags:
New
Allergens:
Fish
Wheat
Eggs
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories1050 kcal
Fat47 g
Saturated Fat10 g
Carbohydrate107 g
Sugar22 g
Dietary Fiber3 g
Protein28 g
Cholesterol120 mg
Sodium350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Fine-mesh Strainer
Small Bowl
Paper Towel
Large Pan

Instructions

Cook Rice
1

• 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.

Prep
2

• Wash and dry produce. • Halve, peel, and thinly slice shallot lengthwise. Drain mango (reserving juice). Roughly chop cilantro. Quarter lime.

Mix Salsa & Mayo
3

• In a small bowl, combine shallot, mango, half the cilantro, juice from two lime wedges, 1 tsp mango juice (2 tsp mango juice and juice from four wedges for 4 servings), 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.

Coat Tilapia
4

• 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.

Fry Tilapia
5

• 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 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.

Finish & Serve
6

• 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°.

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