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Crispy Baked Fish Tacos with Cabbage Slaw
Tacos
Ingredients
  • subheading: CRISPY BAKED FISH:
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons store-bought taco seasoning
  • 1¾ pounds tilapia, cut into 1½-inch-wide strips
  • subheading: CABBAGE SLAW:
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 carrots, peeled and shredded
  • 1 red onion, thinly sliced
  • 1 jalapeño, minced
  • Zest and juice of 1 lime
  • ¼ cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • subheading: TACOS:
  • ¾ cup sour cream
  • Zest and juice of 1 lime
  • 12 taco-size corn tortillas
  • ¼ cup roughly chopped fresh cilantro, for garnish
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