Thai Fish Cakes

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1. 1Step 1: Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Prepare a baking sheet with foil and cooking spray.
2. 2Step 2: Quarter lime and cut one quarter in half. Stem and mince cilantro. Mince garlic. Pat tilapia fillets dry.
3. 3Step 3: Add panko, mayonnaise, chili powder (to taste), ginger, remaining cilantro (reserve a pinch for garnish), fish sauce, garlic, 1 Tbsp. Sriracha (reserve remaining for garnish), and a pinch of salt and pepper. Mix together until it forms a slightly sticky mixture.
4. 4Step 4: Place tilapia on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
5. 5Step 5: Carefully transfer fish to a plate and let cool 5-10 minutes. While tilapia roasts, prepare slaw.
6. 6Step 6: In a mixing bowl, combine slaw mix, juice of two lime quarters (add additional lime quarter to taste), 1 Tbsp. olive oil, half the cilantro (reserve remaining for fish cakes), and a pinch of salt and pepper. Set aside, stirring occasionally to marinate evenly.
7. 7Step 7: Once tilapia has cooled, lightly pull fillets into shreds. Transfer to mixing bowl with panko mixture and thoroughly combine.
8. 8Step 8: Form mixture into four fish cakes, 3/4" thick.
9. 9Step 9: Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side. Remove from burner.
10. 10Step 10: Plate as pictured on front of card, garnishing with remaining Sriracha, remaining cilantro, and a lime wedge. Bon appétit!