Fish-Stick Tacos

Preheat oven to 425°F. Arrange 12 ounces fish sticks on a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon taco seasoning; toss to coat evenly. Arrange in a single layer. Bake until golden brown and lightly crisp, 12 to 15 minutes, flipping halfway through.

Meanwhile, combine ½ cup water and ½ cup vinegar in a medium microwave-safe bowl. Microwave on High until boiling, about 3 minutes. Carefully remove the bowl from the microwave. Stir in sliced onion, sliced jalapeño, 1 teaspoon honey and ⅛ teaspoon salt. Cover tightly with plastic wrap; let stand until ready to use (drain before using).

Combine 3 tablespoons mayonnaise, 3 tablespoons lime juice, 1 teaspoon garlic powder, ½ teaspoon pepper and the remaining 1 tablespoon honey in a medium bowl; whisk until smooth. Add 4 cups coleslaw (or shredded cabbage) and ½ cup cilantro; toss to coat.

Divide 8 warmed tortillas among 4 plates. Divide the fish sticks among the tortillas. Top with the slaw and the pickled onions. Serve with lime wedges, if desired.