In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro for the zesty slaw.

In a separate bowl, whisk together mayonnaise, lime juice, vinegar, honey or agave, salt, and pepper. Pour this dressing over the cabbage mixture and toss well.

Let the slaw chill in the refrigerator for about 20 minutes.

For the creamy sauce, blend mayo or Greek yogurt with chipotle peppers, adobo sauce, lime juice, garlic, cumin, and salt in a food processor until smooth.

Pat fish fillets dry, season with salt and pepper, and set up a dredging station with flour, beaten eggs, and panko mixture.

Coat each fish piece first in flour, dip in egg, then press into the panko mixture.

For pan-frying, heat cooking oil in a skillet and fry the fish for 2-4 minutes on each side until golden brown.

Alternatively, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.

In each bowl, create a base of rice or quinoa, add crispy fish, zesty slaw, and drizzle with creamy sauce.

Serve warm with optional toppings like avocado slices or jalapeños.