Once all of the filets have been breaded, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once the oil is hot (test it by sprinkling a small amount of flour into the pan – it should fry up a little rather than just sit on the surface), place the breaded filets in and cook until golden brown on each side and cooked through, 3-4 minutes per side (depending on the size of your pan, you may need to cook the fish in batches – if so, add more oil to the pan as needed). Remove the cooked filets to a paper towel-lined plate and squeeze the wedges of lime over them so they soak up the lime juice while they're still hot.
While the fish filets are cooking, place the split rolls onto a baking sheet and toast them in the hot oven until golden brown (don’t forget about them or they'll burn!).
Combine the sour cream, chipotle and dash of adobo sauce in a small bowl and reserve.
In a medium-size mixing bowl, whisk together the juice the whole limes, a few dashes of hot sauce, honey, about 2 tablespoons EVOO and some salt and pepper. Toss the bag of slaw mix into the dressing and give it a toss to evenly coat.
Once the fish is cooked, assemble the sammies by spreading some of the chipotle sour cream onto each roll. Place a few leaves of lettuce, a few slices of tomato, avocado, onion and pickle on each roll. Top the veggies with a fish filet and serve with a scoop of slaw alongside or over the top.