INGREDIENTS
3 tbsp
cream
2 tbsp
canola mayonnaise
2 tbsp
lime juice
1 tbsp
chipotle chile
1 tsp
sugar
1 tsp
red wine vinegar
1/2 tsp
lime rind
3/8 tsp
kosher salt
1/4 tsp
pepper
3 cups
d cabbage-and-carrot coleslaw
2 tbsp
milk
1
garlic clove
16
sustainable fish sticks
1 serving
cooking spray
8 6-inches
corn tortillas
8
lime wedges
1/2 cup