Crispy Baked Fish Tacos with Cabbage Slaw

Ingredients

• 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
• 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
• Tacos
• ¾ cup sour cream
• 12 taco-size corn tortillas
• ¼ cup roughly chopped fresh cilantro, for garnish