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To make the pico de gallo: In a medium bowl, combine the tomatoes, onion, garlic, cilantro, jalapeño, salt, pepper, and the juice of half a lime.
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To make the chipotle lime sauce, whisk the mayonnaise and sour cream in a small bowl until combined. Season to taste with the 1/2 lime, salt, pepper and chipotle pepper (if using).
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Bake fish sticks according to directions on package. Keep warm until ready to serve tacos.
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Meanwhile, lightly spray a skillet with cooking spray and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
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Fill each tortilla with 2 or 3 pieces of fish, pico, and a pinch of cabbage.
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Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.