Prepare the Zesty Slaw by combining shredded cabbage, grated carrots, and cilantro. Mix lime juice, mayonnaise, honey, salt, and pepper in another bowl. Pour over the cabbage mix and chill for 20 minutes.

Make the Creamy Sauce by blending mayonnaise, chipotle peppers, lime juice, garlic powder, cumin, and salt until smooth.

Prepare the Crispy Fish by drying the fish and seasoning. Set up a dredging station with flour, beaten eggs, and panko. Dredge fish in flour, then eggs, and finally panko.

Cook the Fish by heating oil in a skillet and frying fish for 2-4 minutes on each side until golden. Alternatively, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.

Assemble Bowls by adding rice or quinoa, topping with slaw, fish, and drizzling creamy sauce. Include optional toppings.

Serve Immediately, alongside lime wedges and tortilla chips.