Serves 4
25 min
Tortilla-Crusted Fish Sticks with Citrus Cabbage Slaw
Recipe GLPR267cc5418a91b7
Crispy tortilla-chip-crusted tilapia sticks served alongside a bright, refreshing slaw made with shredded cabbage, carrots, and fresh citrus. The slaw features a zesty orange-lime dressing enriched with sour cream, making this a light yet satisfying Mediterranean-inspired meal in just 25 minutes.
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Ingredients
1 navel orange, zested and juiced
2 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt and freshly ground black pepper to taste
1/2 cup sour cream
2 medium carrots, julienned or shredded
1/2 small head green cabbage (about 1 pound), finely shredded
1 1/2 pounds tilapia fillets
3 cups tortilla chips, crushed into fine crumbs
Directions
Prepare the slaw dressing by combining the fresh orange juice, lime juice, sugar, sour cream, and a pinch of kosher salt and black pepper in a small bowl. Whisk until smooth and well combined. Set aside.
In a large bowl, toss together the shredded cabbage and julienned carrots. Pour the citrus-sour cream dressing over the vegetables and toss gently until evenly coated. Season with additional salt and pepper as needed. Set the slaw aside.
Pat the tilapia fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Crush the tortilla chips into fine, uniform crumbs and place in a shallow dish.
Cut each tilapia fillet lengthwise into 3 to 4 even sticks, about 1 inch wide. Working with one stick at a time, press both sides firmly into the tortilla crumbs to coat thoroughly.
Heat a large skillet over medium-high heat and add just enough oil to coat the bottom. Once the oil is hot, carefully place the breaded fish sticks in the skillet. Fry for 3 to 4 minutes until the coating is golden and crispy, then gently flip and cook the other side for 2 to 3 minutes more, until the fish is cooked through and reaches a safe internal temperature of 145°F.
Transfer the crispy fish sticks to a paper towel-lined plate to drain. Serve immediately alongside the fresh citrus cabbage slaw, finishing the slaw with the reserved orange zest for extra brightness and flavor.
