Prepare the Zesty Slaw: In a large mixing bowl, toss together the shredded cabbage, carrots, and chopped cilantro. In a separate bowl, whisk together the dressing ingredients: mayonnaise, lime juice, and desired seasonings. Pour the dressing over the vegetable mixture and combine thoroughly. Cover and refrigerate for about 20 minutes.

Make the Creamy Taco Sauce: In a blender, combine the mayonnaise, chipotle peppers in adobo, lime juice, minced garlic, and honey or agave syrup. Blend until smooth, adjusting with a little water if necessary. Taste and alter the seasoning according to preference.

Prepare the Crispy Fish: Pat fish fillets dry. Set up a dredging station with flour, whisked eggs, and panko breadcrumbs mixed with smoked paprika. Coat each fillet in flour, dip in egg, and cover with panko.

Cook the Fish: For pan-frying, heat oil in a skillet over medium-high heat and cook fish for 2-4 minutes each side until golden brown. Alternatively, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes until flaky.

Assemble the Bowls: In each bowl, start with rice or quinoa, layer with crispy fish, then add the zesty slaw. Drizzle the creamy taco sauce and add optional toppings.

Serve Warm: Serve the bowls warm, alongside lime wedges and hot sauce. Enjoy!