In three separate bowls place eggs, bread crumbs, and flour. Dip the fish pieces in flour, then dip in the eggs, and finally lay it in the bread crumbs. Press down gently to cover all over. Transfer to a plate. Repeat for the remaining pieces. Heat the oil in 12-inch non-stick skillet over medium heat. Add the breaded fish pieces, one at a time for about 1 to 2 minutes per side, or until light golden brown and inside temperature reaches 145 degrees. Place on paper towels and cover with foil. In a small bowl mix the sour cream, mayonnaise, Chipotle and adobo sauce, and salt, until the sauce incorporates well. If needed add 1 tablespoon milk. Set aside. Place fish pieces on top of a warmed tortilla. Top with 2 tablespoons red cabbage, and 2 teaspoons cilantro. Drizzle with the chipotle crema, and top with avocado slices. Sprinkle with cilantro. Serve with lime wedges on the side.