Crunchy Jicama-Fish Tostadas

• 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 2 serrano chiles, seeded, chopped
• 2 cloves garlic, finely chopped
• 1 large jicama, peeled
• 1 tsp. olive oil
• 6 halibut fillets (1-1/2 lb.)
• 1-1/2 Tbsp. flour
• 1/3 cup chopped seeded tomatoes Safeway 1 lb For $1.29 thru 02/09
• 1/4 cup chopped red onions
• 1/4 cup fresh cilantro, chopped

1. Mix mayo, chiles and garlic until well blended.
2. Refrigerate until ready to use.
3. Cut off ends of jicama; discard or reserve for another use.
4. Cut remaining jicama lengthwise in half, then cut each half crosswise into 6 slices.
5. Arrange cut ends of slices together on platter to form 6 circles.
6. Heat oil in large skillet on medium heat.
7. Coat fish with flour; shake gently to remove excess flour.
8. Add to skillet; cook 6 to 8 min.
9. or until fish flakes easily with fork, turning occasionally.
10. Cool slightly; flake fish with fork.
11. Top jicama with fish, tomatoes, onions, cilantro and mayo mixture.

mayonnaise, serrano chiles, garlic, jicama, olive oil, flour, tomatoes, red onions, fresh cilantro

Taken from www.kraftrecipes.com/recipes/crunchy-jicama-fish-tostadas-125180.aspx (may not work)