1-First step: Mix the slaw Place the shredded green cabbage coleslaw mix in a medium bowl. Add the red wine vinegar and a pinch of salt, then toss everything together until the cabbage is lightly coated. Let the slaw sit while you prepare the rest of the meal. This short rest time helps soften the cabbage a little and gives it a more balanced flavor.

2-Second step: Cook the fish sticks Preheat the oven if your fish sticks need it, or get the air fryer ready. Cook 14 frozen fish sticks according to the package instructions. If you want extra crunch, the air fryer is a great choice and usually gives crispier results. A helpful range is 400 degrees Fahrenheit for 8 to 13 minutes, but always follow the package directions first.

3-Third step: Stir together the sauce While the fish cooks, make the creamy taco sauce. In a small bowl, combine 1/3 cup sour cream, 1/4 cup mayonnaise, the juice from 1 lime, 1 teaspoon garlic powder, and 1 teaspoon sriracha. Stir until smooth. Taste it and add a little more lime juice if you like a brighter sauce. This sauce is what gives these crispy fish stick tacos their cool, creamy finish.

4-Fourth step: Char the tortillas Warm 7 corn tortillas by lightly spraying them with cooking spray. Then heat them quickly over an open flame or in a skillet until they pick up a little char. This step does more than warm the tortillas. It gives them better flavor and keeps the texture from feeling flat. If you are using a skillet, move fast so the tortillas stay soft but still get those nice browned spots.

5-Fifth step: Build the tacos Set out the tortillas and start layering. Add a spoonful of slaw to each tortilla, then top with fish sticks. If you have ripe avocado, slice it and add a few pieces on top. Sprinkle on cilantro and cotija cheese if you want extra flavor. Finish with a drizzle of sauce so every taco gets a little creaminess.

6-Final step: Serve right away Serve the tacos with lime wedges on the side. A squeeze of fresh lime brightens the whole dish and makes the flavors pop. These tacos taste best while the fish is still hot and crisp, so try to assemble them just before serving.