Pat tilapia fillets dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place tilapia on prepared baking sheet and roast until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes.

Carefully transfer fish to a plate and let cool 5-10 minutes.

While fish roasts, prepare ingredients.

Core tomato and cut into 1/2" dice.

Zest both limes. Juice one lime and half of second lime. Cut remaining half into wedges.

Once tilapia has cooled, shred lightly.

Place panko, mayonnaise, chipotle seasoning, 1 Tbsp. lime juice (reserve 1 Tbsp. for salad), 1/2 tsp. salt, and a pinch of pepper to a mixing bowl.

Add shredded tilapia and mix until able to be formed into cakes.

Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side.

Remove cakes from pan and set aside. Repeat with remaining cakes, adding oil as needed.

In another mixing bowl, combine 1 Tbsp. lime juice, 1 Tbsp. olive oil, 2 tsp. lime zest, sugar, 1/4 tsp. salt, and a pinch of pepper.

Add arugula, pepitas, and tomato and toss together.

Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!