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Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw Recipe

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This recipe for Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Category:
 

Cabbage Slaw


Ingredients:  
Ingredients:  
1 navel orange
1/4 cup fresh lime juice
2 tsp sugar
kosher salt and pepper
1/2 cup sour cream
2 carrots, coarsely grated
1 small red onion, finely chopped
1/2 small red cabbage (about 1 lb), cored and shredded

Directions:
Directions:
1) 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 tsp salt, and 1/2 tsp pepper to dissolve; whisk in sour cream. Transfer 1/2 cup mixture to a shallow bowl and whisk in 1/4 tsp salt each salt and pepper; set aside.

2) Add carrots, onion, and cabbage to the large bowl and let sit, tossing occasionally, 15 minutes.
 

Crunchy Tortillas Fish Sticks


Ingredients:  
Ingredients:  
1 1/2 lbs tilapia fillets
4 cups tortilla chips, crushed
1/2 cup fresh cilantro, chopped
lime wedges and hot sauce, for serving

Directions:
Directions:
1) Meanwhile, line a rimmed baking sheet with foil. Cut tilapia into large chunks. Dip fish in reserved sour cream mixture and in crushed chips, pressing gently to help them adhere.

2) Transfer fish chunks to the baking sheet and cook until light golden brown and opaque throughout, 8-10 minutes. Fold cilantro into slaw and serve with fish, lime wedges, and hot saue if desired.

Personal Notes:
Personal Notes:
Make it ahead; Coat tilapia in the crushed chips, but do not cook. Freeze until firm, then transfer to a container or bag for up to 3 weeks. When ready to eat, bake from frozen, adding 10-15 minutes to the cooking time.

 

 

 

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