White Taco Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice

Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper

8 frozen white fish sticks or small filets
2 cups shredded cabbage
16 small corn tortillas

Garnish
8 lime wedges

Make the taco sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
Make salsa by combining ingredients in a medium bowl. Cover and chill.

Bake the frozen fish sticks as directed on the package.
Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before warming for a few seconds.
Build each taco using two tortillas per taco. Place a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Squeeze a lime wedge over all.

Makes 8 tacos.