In a mixing bowl, combine the shredded cabbage, grated carrots, and chopped cilantro. In a separate bowl, whisk together the mayonnaise or Greek yogurt, lime juice, honey, salt, and pepper. Pour the dressing over the slaw, mix well, and let it chill in the refrigerator for 20 minutes.

Blend the mayonnaise or Greek yogurt with chipotle peppers, lime juice, garlic powder, cumin, and a pinch of salt in a food processor. Blend until smooth, adjusting the consistency with additional lime juice if necessary.

Pat the white fish fillets dry and season both sides generously with salt and pepper. Set up a dredging station by placing flour, beaten eggs, and a mixture of panko breadcrumbs and seasonings in separate bowls. Coat each fillet thoroughly in flour, then dip in egg, and finally cover with panko.

Heat cooking oil in a skillet over medium-high heat. Fry the coated fish fillets for 2-4 minutes per side until golden brown and crispy. Alternatively, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.

Start by spooning a generous layer of rice or quinoa into each bowl. Top with the crispy fish, add a hefty scoop of zesty slaw, and drizzle creamy taco sauce over everything. Feel free to sprinkle some additional toppings like sliced avocado or jalapeños for extra flavor.

Enjoy your Better-Than-Takeout Fish Taco Bowls immediately, garnished with lime wedges and tortilla chips on the side for crunch.