Active Time: 20 minutes Total Time: 25 minutes Serves: 4
1 navel orange
2 Tbsp fresh lime juice
2 tsp sugar
Kosher salt and pepper
1/2 cup sour cream
2 carrots, coarsely grated
1/2 small cabbage (about 1 lb), chopped
1 1/2 lb tilapia fillets
3 cups tortilla chips, crushed
Heat oven to 425°F. Finely grate 1 tsp 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 mixture to a shallow bowl; whisk in 1/4 tsp each salt and pepper and set aside.
Add the carrots and cabbage to the large bowl and let sit, tossing occasionally, for 15 minutes.
Meanwhile, 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.