Pat fish fillets dry with paper towels and season with salt and pepper. Preheat a skillet over medium heat with oil until shimmering.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each fillet in flour, dip in egg, and coat with breadcrumbs.

Fry each coated fillet in the hot oil for about 3-4 minutes per side until golden brown. Transfer to a plate lined with paper towels to drain.

In a large bowl, combine cabbage mix, grated carrots, and cilantro. In another bowl, whisk together mayonnaise, lime juice, apple cider vinegar, and seasonings. Mix with cabbage.

Assemble bowls with a base of rice or quinoa, topped with fried fish, slaw, and drizzle with a chipotle sauce made from sour cream, mayo, chipotles, lime juice, garlic, and cumin.