In a medium bowl, combine the lime juice, minced garlic, chopped cilantro, and salt. Whisk together until fully blended.

Let sit for a minute to allow flavors to marry.

Place three shallow bowls in a row: one for flour, one for beaten eggs, and one for panko breadcrumbs.

Dredge fish pieces in flour, dip in eggs, then coat with panko breadcrumbs until evenly coated.

Combine shredded cabbage mix, shredded carrots, mayonnaise, lime juice, and apple cider vinegar. Toss until well coated.

Heat a skillet over medium-high heat with a splash of oil. Cook coated fish strips for 3-4 minutes per side until golden brown.

Arrange fish over rice or quinoa and top with slaw. Add lime wedges or avocado slices if desired.