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Crispy Curry Fish with Cashew-Mango Slaw

Crispy Curry Fish with Cashew-Mango Slaw recipe
average rating

4.3 3
rate/review
prep time
10 min
total time
30 min
makes
4 servings, 1/4 recipe (393 g) each
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What You Need

1 pouch Shake'N Bake Extra Crispy Original Coating Mix
1-1/2 tsp. curry powder, divided
4 tilapia fillets (1 lb./450 g)
1/4 cup Miracle Whip Calorie-Wise Spread
4 cups coleslaw blend (cabbage slaw mix)
1 mango, peeled, chopped
1/4 cup Back to Nature Sea Salt Roasted Jumbo Cashews, chopped
2-2/3 cups hot cooked long-grain brown rice

Make It

HEAT oven to 400°F.

MIX coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 piece at a time; shake to evenly coat. Place in foil-lined 15x10x3/4-inch jelly roll pan sprayed with cooking spray.

BAKE 20 min. or until fish flakes easily with fork. Meanwhile, mix Miracle Whip and remaining curry powder in large bowl. Add coleslaw blend, mangos and nuts; toss to coat.

SERVE fish with coleslaw and rice.

kraft kitchens tips

Substitute
Prepare using cod, orange roughy or another firm white fish.
Substitute
Substitute 1 chopped nectarine for the mango.
Special Extra
For more flavour and crunch, add 1 cup quartered cucumber slices to the Miracle Whip mixture with the coleslaw blend, mangos and nuts.
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