For the Crispy Fish:

• 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi), cut into strips

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1.5 cups panko breadcrumbs

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp cumin powder

• ½ tsp chili powder (adjust for spice)

• Salt & pepper, to taste

• ¼ cup cooking oil (vegetable, canola, or avocado)

For the Zesty Slaw:

• 4 cups shredded cabbage mix

• ½ cup shredded carrots

• ¼ cup fresh cilantro, chopped

• ¼ cup mayonnaise

• 2 tbsp lime juice

• 1 tbsp apple cider vinegar

• 1 tsp honey or agave (optional)

• Salt & pepper, to taste

For the Creamy Taco Sauce (Chipotle Lime Crema):

• ½ cup sour cream or Greek yogurt

• ¼ cup mayonnaise

• 1–2 chipotle peppers in adobo, minced + 1 tsp adobo sauce

• 1 tbsp lime juice

• 1 garlic clove, minced

• ¼ tsp cumin

• Salt, to taste

• Water or milk, as needed to thin

For Assembly:

• 3–4 cups cooked rice or quinoa

• Optional toppings: avocado, tomatoes, cotija cheese, pickled red onions, jalapeños, lime wedges