Baked Fish Tacos with Cabbage Slaw

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 (1-ounce) package taco seasoning
• 1¾ pounds tilapia, cut into 1½-inch-wide strips
• 2 cups red cabbage, shredded
• 2 cups green cabbage, shredded
• 2 carrots, peeled and shredded
• 1/2 red onion, thinly sliced
• 1 jalapeño, seeded and minced
• Zest and juice of 2 limes, reserved
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• ¾ cup sour cream
• 12 corn tortillas
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
2. In a shallow bowl, whisk the eggs. In another shallow bowl, whisk the flour with the taco seasoning to combine.
3. Working in batches, dip fish into the eggs and then into the flour mixture, tossing well to coat. Place breaded fish onto baking sheet. Repeat until all fish are breaded.
4. Spray tops of fish with nonstick cooking spray. Flip fish with a spatula halfway through cooking to brown on both sides. Bake fish until golden brown and very crisp, 20 to 25 minutes. Remove from oven and set aside.
5. To make the Cabbage Slaw, in a large bowl, toss red cabbage, green cabbage, carrots, red onion, jalapeño, 1 lime zest, 1 lime juiced, rice vinegar and olive oil to combine. Season with salt and pepper. Set aside.
6. To assemble the tacos, in a small bowl, whisk sour cream with 1 lime zest and 1 lime juiced to combine. Set aside. Heat a large skillet over medium heat tortillas in the pan until lightly browned on both sides, 1 minute per side. Repeat until all tortillas are toasted.
7. To serve, fill each tortilla with 1 or 2 pieces of fish. Place 2 to 3 tablespoons of slaw on top of each taco and drizzle with sour cream. Garnish with cilantro.