Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw
Theses delicious Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw are a must try. This recipe only takes 30 mins to make and is very simple.
1 navel orange
1/4 c. fresh lime juice
2 tsp. sugar
1/2 c. sour cream
2 carrots, coarsely grated
1 small red onion, finely chopped
1/2 small red cabbage (about 1 lb), cored and shredded
1 1/2 lb. tilapia fillets
4 c. tortilla chips, crushed
1/2 c. fresh cilantro, chopped
Lime wedges and hot sauce, for serving
Heat oven to 425°F. Finely grate 1 tsp zest from orange into a large bowl, then squeeze in juice (about 1/3 cup). Whisk in lime juice, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper to dissolve; whisk in sour cream. Transfer 1/2 cup mixture to a shallow bowl and whisk in 1/4 teaspoon each salt and pepper; set aside. Add carrots, onion, and cabbage to the large bowl and let sit, tossing occasionally, 15 minutes.
Meanwhile, line a rimmed baking sheet with foil. Cut tilapia into large chunks. Dip fish in reserved sour cream mixture and then in crushed chips, pressing gently to help them adhere.
Transfer fish chunks to the baking sheet and cook until light golden brown and opaque throughout, 8 to 10 minutes. Fold cilantro into slaw and serve with fish, lime wedges, and hot sauce if desired.