Mix together shredded cabbage, grated carrots, and chopped cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, vinegar, salt, and pepper. Pour the dressing over the slaw mixture and mix well.

In a blender, combine mayonnaise, chipotle peppers, lime juice, garlic powder, cumin, and salt. Blend until smooth and creamy. Adjust seasoning as needed.

Pat the fish fillets dry and season with salt, smoked paprika, garlic powder, cumin, and chili powder. Set up a dredging station with flour, beaten eggs, and panko.

Heat oil in a large skillet. Fry coated fish for 2-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.

Assemble the bowls with a base of rice or quinoa, topped with crispy fish, zesty slaw, and creamy sauce.

Add optional toppings like avocado or jalapeños if desired.