Marinate the fish filets in lemon juice for at least a few hours. Roll them in bread crumbs and fry in oil until they are browned on both sides. Set aside. Make the sauce by combining the sour cream/yogurt with the chopped chipotle chile pepper. Add in about a teaspoon of the adobe sauce the pepper is canned in. Stir these two ingredients together for your sauce. Assemble tacos by layering onto a flour tortilla the fried fish, cheese, cabbage and avocado. Top with a dollop of the sauce.