Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.
While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.
Place some slaw on top of each tortilla, top with 2 fish sticks and a spoonful of salsa, fold up and serve.
I forgot the chili on the fish sticks, but it was still fantastic. My family LOVED it. I also used lemon instead of lime (it's what I had) and I made an avocado/ranch dressing to put on the tacos. I served dirty rice with this.
