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Tortilla-Crusted Fish with Radish Salad 

Nikki jazzes up fish with a little Latin flavor. With the help of KRAFT mayo you can turn this simple fish dish into something special.
prep time
30 min
time
30 min
servings
6 servings

what you need

  • 1/3 cup KRAFT Real Mayo Mayonnaise
  • 2  limes (zest from 1, juice from both), divided
  • 1-1/2  cups  finely crushed corn tostada shells
  • 6  tilapia fillets (1-1/2 lb.)
  • 4 cups  sliced radishes (about 1 lb.)
  • 2  habanero chiles, seeded, chopped
  • 1/2 cup  chopped fresh cilantro
  • 1/4 cup KRAFT Zesty Italian Dressing

  • MIX mayo and zest in medium bowl. Place tostada crumbs in pie plate. Dip fish fillets, 1 at a time, in mayo mixture then in tostada crumbs, turning to evenly coat both sides of each fillet with mayo mixture, then crumbs.
  • HEAT large heavy nonstick skillet sprayed on medium heat. Add fish, in batches; cook 4 to 5 min. on each side or until fish flakes easily with fork. Meanwhile, combine remaining ingredients.
  • SERVE fish topped with radish salad.

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