Mash avocados in a medium-sized bowl.

Combine mashed avocados with salsa, sour cream, jalapeno, red onion, cilantro, and lime juice.

Season the avocado mixture with salt and pepper to taste.

Cover the bowl with plastic wrap and refrigerate until serving time.

In a large bowl, toss cabbage with lime juice and season with salt and pepper to taste.

Mix crushed crackers with seasoned salt in a separate bowl.

Mix milk and egg in another bowl.

Cut each fish fillet into 2-inch wide strips.

Dip the fish strips first in the egg wash, then in the cracker crumbs, ensuring both sides are coated.

Pour enough oil into a large skillet to coat the bottom.

Heat the oil over medium heat.

Once the oil is hot, add fish to the skillet, being careful not to overcrowd the pan.

Pan-fry each fish fillet until golden brown and crispy on both sides.

Remove fish from the skillet and drain on paper towels.

Repeat the cooking process for the rest of the fish, keeping the cooked fish warm until serving time.

To assemble the wraps, spread a dollop of guacamole on each flatbread.

Top with fried fish fillets and cabbage slaw.

Repeat the topping process.

Serve immediately and enjoy!