In a large mixing bowl, combine shredded cabbage, carrots, and chopped cilantro. In a separate small bowl, whisk together the dressing ingredients until smooth, then pour it over the vegetable mixture. Toss thoroughly to coat, then cover and refrigerate for at least 20 minutes.

In a blender or food processor, add mayonnaise, chipotle peppers, lime juice, garlic, and honey/agave. Blend until smooth and creamy, adjusting consistency with a little water or milk if needed. Taste and season, then transfer to a bowl for assembly.

Pat the fish fillets dry. In a shallow dish, mix all-purpose flour with smoked paprika, salt, and pepper. In another bowl, whisk the eggs, and place panko breadcrumbs in a third dish. Dredge each fillet in flour, dip in egg, and coat with panko. Press gently to adhere.

For pan-frying, heat oil in a skillet over medium-high heat. Fry fish for 2-4 minutes per side until golden and crispy. For baking, preheat oven to 425°F and bake fish for 12-15 minutes. For air frying, set temperature to 400°F and air fry for 8-12 minutes.

Start with a base of rice or quinoa. Place crispy fish fillets on top, followed by a scoop of slaw. Drizzle creamy taco sauce over everything, and add optional toppings like sliced avocado or radishes.

Serve the bowls warm. Provide lime wedges and your favorite hot sauce on the side for added kick.