Line a large cookie sheet with wax or parchment paper and set aside. Pour the cinnamon sugar mixture into a shallow bowl. Set aside.
In a large frying pan, warm the oil under medium heat.
Cut the angel food loaf into 24 even pieces. I sliced them to resemble French toast sticks.
Place the angel food loaf sticks into the heated oil and fry under medium heat until both sides are golden brown (flip halfway through).
Place the angel food loaf sticks on the lined cookie sheet. Roll each stick, one at a time, into the bowl with the cinnamon sugar, covering each stick entirely. Place back on the cookie sheet to completely cool.
In a medium mixing bowl, add the powdered sugar, lime juice and tequila. Stir until a thick glaze forms. If the glaze is too thick, add a teaspoon of water to thin it out.
Drizzle the tequila lime glaze all over the angel food "Churro" sticks.