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Curry Tilapia with Cashew-Mango Slaw
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Curry Tilapia with Cashew-Mango Slaw

30 Minutes
10 Min Prep
30 Min Cook
Healthy Living
Liven up your weeknight with Curry Tilapia with Cashew-Mango Slaw. This crispy curry tilapia recipe is easy to prepare with a SHAKE 'N BAKE Coating Mix.
What You Need
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4 servings
Original recipe yields 4 servings
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 tsp. curry powder, divided
4 tilapia fillets (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
4 cups coleslaw blend (cabbage slaw mix)
1 mango, chopped
1/4 cup PLANTERS Cashews, toasted
2 cups hot cooked long-grain brown rice
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Let's Make It
1
Heat oven to 400°F.
2
Cover rimmed baking sheet with foil; spray with cooking spray. Mix coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 fillet at a time; shake to evenly coat fish with coating mixture. Place on prepared baking sheet.
3
Bake 20 min. or until fish flakes easily with fork. Meanwhile, mix mayo and remaining curry powder in large bowl until blended. Add coleslaw blend, mangos and nuts; mix lightly.
4
Serve fish with coleslaw and rice.
Kitchen Tips
Substitute
Prepare using cod, orange roughy or another firm white fish.
Substitute
Substitute a nectarine for the mango.
Special Extra
For more flavor and crunch, add 1 cup quartered cucumber slices to mayo mixture along with the coleslaw blend, mangos and nuts.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 770mg
33%
Total Carbohydrates 52g
19%
Dietary Fibers 5g
18%
Sugars 12g
24%
Protein 30g
60%
Vitamin A
35%
Vitamin C
70%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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