Prepare Zesty Slaw: In a large mixing bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In another bowl, whisk together lime juice, mayonnaise, honey, and a pinch of salt until smooth. Pour the dressing over the cabbage mixture, toss well, then cover and refrigerate for at least 20 minutes.

Make Creamy Taco Sauce: In a blender, combine mayonnaise, chipotle peppers in adobo, lime juice, garlic, and honey. Blend until smooth. Adjust with water if needed.

Prepare Crispy Fish: Pat the fish dry. Set up a breading station with flour, beaten eggs, and panko. Dredge each fish fillet through flour, dip in egg, then coat with panko.

Cook the Fish: For pan-frying, heat oil in a skillet and cook fish for 2-4 minutes on each side until golden brown. For baking, preheat oven to 425°F (220°C) and bake for 12-15 minutes. Air fry at 400°F (200°C) for 8-12 minutes if preferred.

Assemble Bowls: Spoon rice or quinoa into serving bowls, layer crispy fish, add zesty slaw, and drizzle creamy sauce. Add optional toppings as desired.

Serve with a Smile: Garnish with lime wedges, serve warm, and allow loved ones to mix and match toppings.