In a large bowl, mix together 2 cups of shredded cabbage, 1 cup of grated carrots, and a handful of chopped cilantro. In a separate small bowl, whisk together lime juice, honey (or agave), and salt to create your dressing. Pour the dressing over the cabbage mixture, toss well, and let it chill in the refrigerator for at least 20 minutes to allow the flavors to meld.

In a blender, combine ½ cup of mayonnaise, 1-2 chipotle peppers in adobo sauce, and another tablespoon of lime juice. Blend until smooth, adjusting the consistency with a tablespoon of water as needed. Taste and add salt, if desired. Set aside this creamy taco sauce to use later.

Take 1 pound of white fish fillets and pat them dry thoroughly with paper towels to ensure crispiness. Season the fish with smoked paprika, garlic powder, cumin, chili powder, and salt. Set up your dredging station with flour, eggs, and panko breadcrumbs.

Heat a generous amount of cooking oil in a large skillet over medium heat (about 350°F). Dredge each seasoned fish fillet first in the flour, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Cook the fish in the hot oil for about 2-4 minutes on each side or until golden brown and crispy.

In serving bowls, layer your choice of rice or quinoa as the base. Place a crispy fish fillet on top, followed by a generous serving of the zesty slaw. Drizzle the creamy taco sauce over the fish and slaw.

Serve the Crispy Fish Taco Bowls warm, garnished with optional toppings like sliced avocado or jalapeños.