This baked fish dinner is both crispy and crunchy. The oven-baked tilapia gets a crispy SHAKE'N BAKE coating and a side of crunchy from a colourful coleslaw made with cabbage, cashews and mangos.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 WhipCalorie-Wise Spread
4 cups coleslaw blend (cabbage slaw mix)
1 mango, chopped
1/4 cup roasted cashews, chopped
2-2/3 cups hot cooked long-grain brown rice
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How do I 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 on foil-covered rimmed baking sheet 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 until blended. Add coleslaw blend, mangos and nuts; mix lightly.
Serve fish with coleslaw and rice.
Kraft Kitchen Tips!
Prepare using cod, orange roughy or another firm white fish.
Substitute a nectarine for the mango.
For more flavour and crunch, add 1 cup quartered cucumber slices to the Miracle Whip mixture with the coleslaw blend, mangos and nuts.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2.5 g
Cholesterol 50 mg
Sodium 410 mg
Carbohydrate 55 g
Fibre 5 g
Sugars 13 g
Protein 29 g
4 servings, 1/4 recipe (393 g) each
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.