Fish Stick Tacos

Ingredients

• 0.3 teaspoon chipotle chili canned seeded chopped ( in adobo sauce)
• 0.5 teaspoon chili powder 
• 5 cups coleslaw mix (cabbage and carrots)
• 8 6-inch corn tortillas 
• 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
• microwave
• kitchen towels

Directions

1. Preheat oven to 475F. Line a baking sheet with foil. Stack tortillas in a microwave-safe dish. Lightly dampen a clean kitchen towel; wring out any excess water. Cover tortillas with towel and microwave at 50 percent until warmed, 2 to 3 minutes. Keep covered until ready to use.
2. Arrange fish sticks on baking sheet and sprinkle with chili powder.
3. Bake until fish sticks are crispy, 11 to 13 minutes.
4. While fish sticks are baking, stir together mayonnaise, chipotle, lime juice and coleslaw mix in a medium bowl. Season with salt.
5. Place a tortilla on a work surface and top with a bit of slaw mixture.
6. Add 2 fish sticks and top with a spoonful of salsa. Fold up taco. Repeat with remaining tortillas, slaw mixture, fish sticks and salsa.
7. Serve immediately.