Fish Stick Tacos

• 3 tablespoons light sour cream, divided
• 2 tablespoons canola mayonnaise (such as Hellmann's)
• 2 tablespoons fresh lime juice, divided
• 1 tablespoon chopped chipotle chile, canned in adobo sauce
• 1 teaspoon sugar
• 1 teaspoon red wine vinegar
• 1/2 teaspoon grated lime rind
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3 cups packaged cabbage-and-carrot coleslaw
• 2 tablespoons 1% low-fat milk
• 1/2 ripe peeled avocado, diced (about 1/2 cup)
• 1 garlic clove, chopped
• 16 sustainable frozen fish sticks (such as Ian's; about 8 ounces)
• Cooking spray
• 8 (6-inch) corn tortillas
• 8 lime wedges

1. Preheat oven to 425u0b0.
2. Combine 1 tablespoon sour cream, mayonnaise, 1 tablespoon lime juice, chipotle, sugar, vinegar, rind, 1/4 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat.
3. Combine remaining 2 tablespoons sour cream, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, milk, avocado, and garlic in a mini food processor; process until smooth.
4. Arrange frozen fish sticks in a single layer on a baking sheet coated with cooking spray. Bake at 425u0b0 for 27 minutes or until browned and crisp, turning once.
5. Heat tortillas according to package directions. Top each tortilla with about 1 tablespoon avocado mixture, 2 fish sticks, and 1/3 cup slaw mixture. Serve with lime wedges.
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light sour cream, canola mayonnaise, lime juice, chipotle chile, sugar, red wine vinegar, lime rind, kosher salt, freshly ground black pepper, cabbage, milk, avocado, garlic, fish, cooking spray, corn tortillas, lime

Taken from www.myrecipes.com/recipe/fish-stick-tacos-0 (may not work)