In a medium bowl, combine shredded cabbage, grated carrots, and chopped fresh cilantro. In a separate small bowl, whisk together lime juice and apple cider vinegar. Pour the dressing over the vegetable mixture, toss well to coat, cover and refrigerate for at least 20 minutes.

In a blender, add mayonnaise, sour cream (or Greek yogurt), chipotle peppers, and a squeeze of lime juice. Blend until smooth and creamy. Transfer the sauce to a bowl, cover, and refrigerate.

Pat your choice of fish dry. Set up a dredging station with flour, beaten eggs, and a panko mixture. Dredge each piece of fish in flour, dip into egg, and coat with panko mixture.

Heat oil in a skillet over medium-high heat. Fry fish for about 2-4 minutes on each side until golden brown and crispy, or bake at 400°F (200°C) for 12-15 minutes, or air fry at 375°F (190°C) for 8-12 minutes.

Assemble bowls with grains or greens at the bottom, add crispy fish, top with zesty slaw, drizzle creamy sauce, and add garnishes like avocado or cilantro.

Serve immediately while fish is warm and crispy, provide extra lime wedges on the side.