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

Set aside to let the flavors meld.

Prepare three bowls: one with flour, another with beaten eggs, and the last with panko breadcrumbs mixed with smoked paprika, garlic powder, cumin powder, chili powder, pepper, and salt.

Cut fish into strips. Coat each piece in flour, dip in eggs, then roll in panko breadcrumbs.

In a mixing bowl, combine shredded cabbage, carrots, mayonnaise, lime juice, apple cider vinegar, and salt. Toss to mix.

Preheat a skillet over medium heat and coat with oil. Cook breaded fish strips for 3-4 minutes on each side until golden brown.

Transfer to paper towel-lined plate to drain.

Serve crispy fish over rice or quinoa topped with vibrant slaw and optional toppings.