These Crunchy Jicama-Fish Tostadas get a little heat from serrano chiles—and more flavor from garlic, onions and freshly chopped cilantro.
What You Need
Original recipe yields 6 servings
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 serrano chile s, seeded, chopped
2 cloves garlic, finely chopped
1 large jicama, peeled
1 tsp. olive oil
6 halibut fillet s (1-1/2 lb.)
1-1/2 Tbsp. flour
1/3 cup chopped seeded tomato es
1/4 cup chopped red onion s
1/4 cup fresh cilantro, chopped
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Let's Make It
Mix mayo, chiles and garlic until well blended. Refrigerate until ready to use. Cut off ends of jicama; discard or reserve for another use. Cut remaining jicama lengthwise in half, then cut each half crosswise into 6 slices. Arrange cut ends of slices together on platter to form 6 circles.
Heat oil in large skillet on medium heat. Coat fish with flour; shake gently to remove excess flour. Add to skillet; cook 6 to 8 min. or until fish flakes easily with fork, turning occasionally. Cool slightly; flake fish with fork.
Top jicama with fish, tomatoes, onions, cilantro and mayo mixture.
Top with 2/3 cup finely shredded lettuce.
Prepare using any other mild white fish, such as red snapper or tilapia.
Serve with prepared CRYSTAL LIGHT Strawberry Orange Banana Drink Mix.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.