Crispy Baked Fish Tacos with Cabbage Slaw

MAKE THE FISH 1 Preheat the oven to 400. Line a baking sheet with parchment paper and spray it generously with nonstick cooking spray. 2) In a wide, shallow bowl, whisk the eggs. In another wide, shallow bowl, whisk the flour with the taco seasoning to combine. 3) Working in batches, dip the fish into the egg and then into the flour mixture, tossing well to coat. Place the breaded fish on the baking sheet. Repeat until all the strips are breaded. Spray the top of the fish with nonstick cooking spray. 4) Bake the fish until they are golden brown and very crisp, 20 to 25 minutes. Flip the fish with a spatula halfway through cooking to brown on both sides. Remove from the oven and set aside. MAKE THE SLAW: In a large bowl, toss the red cabbage with the green cabbage, carrolts, red onino, jalapeno, lime zest, lime juice, rice vinegar and olive oil to combine. Season with salt and pepper. Set aside. ASSEMBLE THE TACOS: In a small bowl, whisk the sour cream with the lime zest and lime juice to combine. Set aside. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on both sides, 1 minute per side. Repeat until all tortillas are toasted. TO SERVE: Fill each tortilla with 1 or 2 pieces of fish. Place 2 to 3 tablespoon of slaw on top of each taco and drizzle each taco with 1 to 2 teaspoons of the sour cream. Garnish each place with 1 tablespoon cilantro leaves.