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Crunchy Tortilla Fish Sticks With Purple Cabbage Slaw

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Crunchy Tortilla Fish Sticks With Purple Cabbage Slaw

Redefine Taco Tuesday with these light and healthy tortilla-coated fish filets.

navel orange
1/4 c. fresh lime juice
2 tsp. sugar
Kosher salt
1/2 c. sour cream
carrots, coarsely grated
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


  1. 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.
  2. 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.
  3. 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.