Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Arrange frozen fish sticks on the baking sheet and bake for 15-20 minutes until golden brown and crispy.

Wrap tortillas in aluminum foil and warm in the oven during the last 5-10 minutes of baking.

While fish sticks bake, prepare toppings: shred cabbage, dice avocado, and prepare pico de gallo or salsa.

In a small bowl, mix sour cream or Greek yogurt with chipotle sauce; adjust spice level to taste.

Assemble tacos by filling each tortilla with baked fish sticks, topping with cabbage, avocado, pico de gallo, and drizzle with sauce. Serve immediately.