Fish Stick Tacos

Ingredients

• 0.5 teaspoon chili powder 
• 0.3 teaspoon chipotle chili in adobo canned seeded chopped
• 5 cups coleslaw mix (cabbage and carrots)
• 40 2-inch corn tortillas warmed
• 11 oz breaded fish sticks frozen
• 2 tablespoons juice of lime 
• 0.3 cup mayonnaise reduced-fat
• 1 cup tomato salsa 
• 4 servings salt 

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 475F. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder.
2. Bake until crispy, 11 to 13 minutes.
3. While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.
4. Place some slaw on top of each tortilla, top with 2 fish sticks and a spoonful of salsa, fold up and serve.