In a medium bowl, combine the fresh lime juice, minced garlic, chopped cilantro, and salt. Whisk until smooth.

Create a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko and spices.

Coat each marinated fish strip in flour, then dip into eggs, and finally coat with panko breadcrumbs.

In a large mixing bowl, toss shredded cabbage and carrots, then stir in mayonnaise, lime juice, vinegar, and seasoning.

Serve crispy fish on a bed of rice or quinoa, topped with fresh slaw and optional toppings.