1 tablespoon orange zest plus 2 Tbsp. fresh juice (from 1 orange)
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
4 cups thinly sliced purple cabbage (1 head cabbage)
1/2 cup thinly sliced scallions (about 4 scallions)
1/4 cup finely chopped fresh flat-leaf parsley
1 cup mayonnaise
1/4 cup drained dill pickle relish
2 tablespoons chopped canned chipotle pepper in adobo sauce
1 teaspoon fresh lime juice
1/2 teaspoon onion powder
How to Make It
Prepare the Tilapia: Sprinkle both sides of tilapia fillets with salt and black pepper. Combine flour, cumin, and coriander in a shallow dish. Place beaten eggs in a second shallow dish; place crushed tortilla chips in a third shallow dish. Dredge fillets in flour mixture, dip in eggs, and dredge in tortilla chips, pressing to adhere.
Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high. Place 2 fillets in hot oil; cook until golden brown on bottom, about 4 minutes. Turn fillets, add 1 tablespoon of the oil, and cook until fish flakes easily with a fork, about 4 minutes. Transfer fillets to a wire rack over a baking sheet. Keep warm in a 200°F oven. Repeat process with remaining 2 tablespoons canola oil and 2 fillets.
Prepare the Citrus Slaw: Stir together olive oil, vinegar, orange zest, orange juice, sugar, and salt in a large bowl. Add cabbage, scallions, and parsley; toss to coat. Let stand 10 minutes.
Prepare the Sauce: Stir together all Sauce ingredients.
Serve tilapia with Citrus Slaw and Chipotle Tartar Sauce.
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