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Main dishes

Tortilla-Crusted Fish with Radish Salad

This player is created by Blackwell Team for testing.
video by: kraft
Sensible eating just got interesting: crunchy-coated tender fish with crispy fresh radishes, a kick of heat from peppers and the cool zing of lime.
time
prep:
30 min
total:
30 min
servings
total:
6 servings
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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

Make It

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.

Kraft Kitchens Tips

Substitute
Substitute jalapeño or serrano peppers for the habanero chiles.
For Easy Cleanup
Spoon mayo mixture into large resealable plastic bag. Add fish, 1 fillet at a time; seal bag, then shake gently to evenly coat fish. Coat with crushed tostadas, then bake as directed. Discard shaker bag after use.
Substitute
Substitute crushed tortilla chips for the tostadas.
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