Tortilla-Crusted Fish Sticks & Slaw

Name: Tortilla-Crusted Fish Sticks Slaw
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 navel orange; 2 tbsp. fresh lime juice; 2 tsp. sugar; Kosher salt and pepper; 1/2 c. sour cream; 2 carrots; 1/2 small cabbage (about 1 lb); 1 1/2 lb. tilapia fillets; 3 c. tortilla chips

By Woman's Day Kitchen Published: Mar 3, 2015

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Yields:

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

349

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Grown-ups and kids will agree: These fish sticks are fun to eat! Tortilla chips give them an ultra-crunchy texture, while the citrusy slaw (also terrific with grilled chicken or kebabs) adds brightness.

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Directions

1. Step 1Heat oven to 425°F. Finely grate 1 tsp of zest from the orange into a large bowl, then squeeze in the juice (about 1/2 cup). Add the lime juice, sugar, 3/4 tsp salt and 1/2 tsp pepper and whisk until the sugar dissolves; whisk in the sour cream. Transfer 1/2 cup of the mixture to a shallow bowl; whisk in ¼ tsp each salt and pepper and set aside.
2. Step 2Add the carrots and cabbage to the large bowl and let sit, tossing occasionally, for 15 minutes.
3. Step 3Meanwhile, line a rimmed baking sheet with foil. Cut the tilapia diagonally into 1 1/2-in.-thick strips. Dip the fish in the reserved sour cream mixture and then in the chips, pressing gently to help them adhere. Transfer the fish sticks to the baking sheet and cook until light golden brown and opaque throughout, 8 to 10 minutes. Serve with the slaw.