In a large bowl, combine the shredded cabbage, carrots, and cilantro. In a separate bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave, salt, and pepper until smooth. Pour this dressing over your cabbage mix and toss to coat evenly. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.

In a blender, combine sour cream, mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, cumin, and salt. Blend until smooth and creamy. Transfer to a bowl, cover, and chill until ready to serve.

Dry fish fillets with paper towels. Season with salt and pepper. Set up a dredging station with flour, beaten eggs, and panko mixed with smoked paprika, garlic powder, cumin, and chili powder. Dredge fish in flour, dip in eggs, and coat with panko mixture.

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

Place a scoop of rice or quinoa in bowls as the base. Layer crispy fish, zesty slaw, and a drizzle of creamy taco sauce. Add optional toppings like lime wedges or sliced jalapeños.

Serve immediately while warm and crispy for the best flavor experience.