Tortilla-Crusted Fish Sticks with Citrus Slaw
Recipe GLPR7e0d76b89636af
Golden, crispy tortilla-crusted tilapia fillets served alongside a bright, tangy citrus slaw made with fresh orange, lime, cabbage, and carrots. This light and flavorful dish is ready in just 25 minutes and makes a perfect quick weeknight meal or casual lunch.
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Ingredients
1 navel orange
2 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt to taste
Black pepper to taste
½ cup sour cream
2 medium carrots, grated or thinly shredded
½ small head cabbage, about 1 pound, thinly sliced
1½ pounds tilapia fillets
3 cups tortilla chips, finely crushed
Oil for frying
Directions
Prepare the citrus slaw: In a medium bowl, whisk together the fresh lime juice, sugar, and a pinch each of salt and pepper. Segment the navel orange or cut it into thin slices. Add the orange, shredded carrots, and sliced cabbage to the lime dressing. Stir to combine, then set aside to let the flavors meld while you prepare the fish.
Prepare the sour cream sauce: In a small bowl, stir the sour cream with a pinch of salt and pepper. Set aside.
Bread the fish: Place the crushed tortilla chips in a shallow dish. Pat the tilapia fillets dry with paper towels, then season both sides lightly with salt and pepper. Working with one fillet at a time, dredge it in the crushed tortilla chips, pressing gently so the coating adheres, and shake off any excess.
Cook the fish: Heat a thin layer of oil in a large skillet over medium-high heat until shimmering, about 1 to 2 minutes. Carefully lay the breaded fish fillets in the pan in a single layer, working in batches if needed to avoid crowding. Cook until the bottom is golden brown and crispy, 3 to 4 minutes.
Finish the fish: Using a spatula, gently turn each fillet over and cook the second side until it is golden brown and the fish reaches an internal temperature of 145°F, about 2 minutes more. Transfer the cooked fish to a wire rack set over a baking sheet to keep warm.
Serve: Divide the citrus slaw among four serving bowls or plates. Top each portion with several tortilla-crusted fish sticks and a dollop of the seasoned sour cream sauce. Serve immediately.
