I love finding new ways to introduce high antioxidant foods to my family. Fish sticks are a relatively familiar food in our house, so I had high hopes for these blue corn crusted fish sticks. We served them as tacos or just with ketchup on the side. One of my favorite things about this recipe is that you make one sauce and use it twice. You use the sour cream sauce to coat your cole slaw and also as the glue that holds on your tortilla breading. I made these fish sticks last night, and they reheated lovely in the air fryer for lunch the next day.

Tortilla Crusted Fish Sticks and Slaw 

Ingredients 

1 orange 

1 lime 

2 teaspoons sugar 

½ teaspoon salt 

¼ teaspoon pepper 

½ cup sour cream 

2 carrots 

½ small cabbage 

1 ½ pound tilapia filets 

3 cups tortilla chips 

8 flour tortillas for serving 

Instructions 

1. Preheat oven to 425*F and line a large baking sheet with parchment paper.  

2. Zest and juice orange into a large bowl. Squeeze in lime juice.  

3. Add sugar and sour cream to large bowl with citrus.  

4. Remove ½ cup of mixture to a shallow bowl and set aside.  

5. Add salt and pepper to large bowl with original sour cream mixture left.  

6. Peel and julienne your carrots into matchstick sized pieces. Slice cabbage into thin strips. Add to large bowl and stir to coat.  

7. Cut your tilapia into 1 ½ inch strips.  

8. Add your tortilla chips to a large gallon zip top bag and crush into very small pieces. Pour onto a large plate.  

9. Dip your fish into reserved sour cream mixture. Then press onto the tortilla chips to coat.  

10. Place on your parchment paper and bake until a meat thermometer reads 145*F.  

11. Serve your fish sticks with tortillas and slaw to make a fish taco, or with ketchup to dip in.  

Notes:  

• I love that this sauce does double duty! The sour cream mixture works as a sauce and an adhesive for the tortilla chip crumbs.  
• Feel free to use a bagged cole slaw mix instead of cutting your own cabbage and carrots, it works great!