Heat oven to 425°F. Finely grate 1 tsp of 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 of the mixture to a
shallow bowl; whisk in ¼ 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.
|