Step 1

PREP: If using the oven, preheat according to fish stick instructions.

Step 2

SLAW: In a medium-size bowl add the coleslaw, red wine vinegar, and ¼ teaspoon fine sea salt. Toss with tongs and let stand, tossing occasionally. Scrunch cabbage with your hands to soften a touch more.

Step 3

FISH STICKS: Prepare fish sticks according to package directions or even better -- air fry them! (See Note 2.)

Step 4

SAUCE: In a small bowl combine sour cream, mayo, lime juice, garlic, and sriracha (add more for a hotter sauce). Season to taste-- I add ¼t easpoon salt and ⅛ teaspoon pepper. Stir until smooth.

Step 5

ASSEMBLE: Char corn tortillas (See Note and divide the slaw evenly between tortillas. Add two fish sticks per taco and divide sliced avocado between tacos. Add fresh cilantro if desired and drizzle sauce very generously on top (or dip tacos in sauce). Sprinkle cotija if using. Serve with lime wedges and enjoy immediately!