Follow these steps to assemble your mouthwatering Crispy Fish Taco Bowls:

1. Prepare the Zesty Slaw:
* In a medium bowl, combine the shredded cabbage mix, shredded carrots, and chopped cilantro.
* In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey/agave (if using), salt, and pepper.
* Pour the dressing over the cabbage mixture and toss well to combine.
* Cover and refrigerate for at least 20 minutes to allow the flavors to meld. This also helps the cabbage to soften slightly.

2. Make the Creamy Taco Sauce:
* In another small bowl or a mini food processor, combine the sour cream (or Greek yogurt), mayonnaise, minced chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, and salt.
* Whisk or blend until smooth. If the sauce is too thick, add a tablespoon of water or milk at a time until it reaches your desired drizzling consistency.
* Taste and adjust seasoning if necessary (more chipotle for heat, lime for tang, or salt). Set aside or refrigerate.

3. Prepare the Crispy Fish:
* Pat the fish pieces dry with paper towels; this helps the coating stick better and promotes crispiness. Season generously with salt and pepper.
* Set up your dredging station:
* Plate 1: All-purpose flour seasoned with a pinch of salt and pepper.
* Bowl 2: Beaten eggs.
* Plate 3: Panko breadcrumbs mixed with smoked paprika, garlic powder, cumin powder, and chili powder.
* Working with one piece of fish at a time, dredge it in the flour, shaking off any excess.
* Dip it into the beaten eggs, ensuring it’s fully coated, and let any excess drip off.
* Finally, press the fish into the panko mixture, coating all sides thoroughly. Place the breaded fish on a clean plate or baking sheet. Repeat with all fish pieces.

4. Cook the Fish (Choose your method):

*   **Pan-Frying (Recommended for crispiest results):**
    *   Heat the 1/4 cup of cooking oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking. You need enough oil to come about 1/4-inch up the sides of the fish.
    *   Carefully place the breaded fish pieces in the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary).
    *   Fry for about 2-4 minutes per side, or until golden brown, crispy, and the fish is cooked through (internal temperature of 145°F or 63°C). The exact time will depend on the thickness of your fish.
    *   Remove the cooked fish with a slotted spoon and transfer to a wire rack set over a paper towel-lined baking sheet to drain excess oil and maintain crispiness. Sprinkle lightly with salt immediately after removing from oil.

*   **Baking:**
    *   Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
    *   Arrange the breaded fish in a single layer on the prepared baking sheet.
    *   For extra crispiness, lightly spray the tops of the fish with cooking spray.
    *   Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.

*   **Air Frying:**
    *   Preheat your air fryer to 400°F (200°C).
    *   Lightly spray the air fryer basket with cooking spray.
    *   Arrange the breaded fish in a single layer in the basket, ensuring there's space between pieces (cook in batches if necessary). Lightly spray the tops of the fish with cooking spray.
    *   Air fry for 8-12 minutes, flipping halfway through, until golden brown, crispy, and cooked through.

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5. Assemble the Crispy Fish Taco Bowls:
* Start with a base of cooked rice or quinoa in each bowl.
* Top with a generous portion of the crispy fish.
* Add a heaping spoonful of the zesty slaw next to or on top of the fish.
* Drizzle generously with the creamy taco sauce.
* Garnish with your desired optional toppings: sliced avocado, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, cotija cheese, and a lime wedge for squeezing.

6. Serve Immediately:
* Enjoy your vibrant, flavorful, and crispy fish taco bowls while the fish is warm and at its crispiest!