1-First Step: Mix the slaw Start by placing the 3 cups of shredded green cabbage in a medium bowl. Add 1 tablespoon red wine vinegar, then season with salt and pepper. Toss everything well so the cabbage gets lightly coated. Let it stand while you work on the rest of the meal, and toss it once or twice more as it sits. This short rest softens the cabbage just enough while keeping the crunch that makes these Crispy Fish Stick Tacos so good.

2-Second Step: Cook the fish sticks Prepare the 14 frozen fish sticks according to the package directions. You can bake them or air fry them, depending on what works best for your kitchen. If you are using the air fryer, a great method is 400 degrees Fahrenheit for 8 minutes, then flip and cook 3 to 5 more minutes. The goal is a crisp outside and hot center. Make sure the basket is not overcrowded, because crowded fish sticks will steam instead of crisp. If you prefer the oven, bake the fish sticks until golden and crunchy. Either method works well for a quick dinner, so go with the one that fits your schedule.

3-Third Step: Stir together the sauce In another bowl, combine 1/3 cup sour cream, 1/4 cup mayo, 2 tablespoons lime juice from the lime, 1 teaspoon garlic powder, and 1 teaspoon sriracha. Mix until smooth and creamy. Taste the sauce and add a little salt or extra lime if you want more zip. This sauce gives the tacos their rich, tangy flavor and keeps every bite from tasting dry. For a milder version, start with less sriracha and add more only if your family likes heat.

4-Fourth Step: Char the tortillas Warm and char the 7 corn tortillas by lightly spraying both sides with cooking spray. Then heat them over an open flame or in a skillet. Do this one at a time so they do not dry out. A few dark spots are a good thing here, since they add a toasty flavor that makes the tacos taste more like restaurant-style fish tacos. If your corn tortillas crack too easily, swap in flour tortillas and warm them in a skillet instead.

5-Fifth Step: Build each taco Lay the tortillas on a clean surface. Divide the slaw evenly among them, then add 2 fish sticks to each tortilla. Top with sliced avocado, cilantro, and a spoonful of the creamy sauce. If you like a salty finish, sprinkle cotija cheese over the top. The mix of crunchy fish, cool slaw, and creamy sauce is what makes this easy fish stick tacos recipe so satisfying.

6-Final Step: Serve right away Serve the tacos immediately with lime wedges on the side. The fresh squeeze of lime brightens everything and gives the tacos their final pop of flavor. These are best enjoyed hot and crisp, right after assembly.