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Crispy Coated Chipotle-Fish with Avocado Salsa
Crispy Coated Chipotle-Fish with Avocado Salsa

Crispy Coated Chipotle-Fish with Avocado Salsa

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Cook Minutes 25 Min
Prep : 25 Min
Need a fresh tasty and easy fish recipe? Try our Crispy Coated Chipotle-Fish with Avocado Salsa for dinner tonight. A little chipotle chile pepper powder adds smoky heat to this coated baked fish that's served with a refreshing salsa.
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4 Servings
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 tsp. chipotle chile pepper powder
4 tilapia fillets (1 lb./450 g)
2 cups chopped English cucumber
1 avocado, chopped
1/4 cup finely chopped red onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
1/4 cup Kraft Italian Zesty Lime Dressing
2-2/3 cups hot cooked long-grain brown rice
1 lime, cut into 4 wedges
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Cover baking sheet with parchment. Combine coating mix and chile powder in shaker bag. Use to coat fish as directed on package; place on prepared baking sheet.
Step 3
Bake 10 min. or until fish flakes easily with fork. Meanwhile, combine all remaining ingredients except rice and lime wedges.
Step 4
Serve fish with rice; top with avocado salsa.
Kraft Kitchen Tips!
Prepare using another white fish, such as sole or haddock, adjusting baking time if needed.
How to Select and Store Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days. The flesh of a cut avocado will turn brown quickly, so cut just before using for best results. Or, brush the cut sides with lemon juice to help minimize the browning.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 2.5 g
13 %
Cholesterol 50 mg
Sodium 370 mg
15 %
Carbohydrate 45 g
Fibre 4 g
Sugars 3 g
Protein 28 g
Vitamin A
2 %
Vitamin C
15 %
4 %
15 %
4 servings, 1/4 recipe (349 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.
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