Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. In shallow dish, mix 1 cup Original Bisquick™ mix, ½ to 1 tsp salt, 1 tsp smoked Spanish paprika, ½ to 1 tsp chipotle chile powder and ½ tsp lemon-pepper seasoning. In another shallow dish, place ½ cup evaporated milk or 2 egg whites mixed with 2 teaspoons water. Dip fillets in milk, then coat with seasoned Bisquick mixture (discard any remaining mixture). Place fillets in baking dish. Spray tops of fillets with cooking spray to moisten. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Meanwhile, in large bowl, mix all salsa ingredients: 4 slices smoked thick-sliced bacon, crisply cooked, crumbled, 2 avocados, pitted, peeled and chopped, 2 cups diced seeded tomatoes (about 2 large), 1/3 cup chopped red onion, ¼ cup chopped fresh cilantro, 2 tbsp lime juice, ½ tsp salt, ¼ tsp freshly ground pepper. Let stand 10 to 15 minutes. Stir well; taste and adjust seasoning as needed.