8 small fajita size tortillas
1 box crunchy fish sticks (16 fish sticks)
½ bag trio-cole slaw mix (with 2 types cabbage and shredded carrots)
3 Tbsp. low fat mayonnaise
2 Tbsp. horseradish
1 Tbsp. chopped pickles
Salt and pepper to taste
Preheat oven to 475º. Arrange fish sticks on cookie sheet. When oven has heated, place fish sticks in oven and cook for 6 minutes. Make sauce by mixing sauce ingredients in a bowl and place in refrigerator. After 6 minutes, turn the fish sticks. With 2 minutes remaining in fish stick cooking time, place tortillas in microwave and warm for 15 seconds. When fish sticks come out of the oven, assemble tacos. Fold tortilla in half, place 2 fish sticks in each tortilla, sprinkle with fresh lemon juice, top with 1 – 2 tsp. sauce, then place ¼ cup cabbage mixture on top. Roll tortilla. Repeat for remaining tortillas.