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

Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs mixed with seasoning.

Coat fish strips in flour, then eggs, then roll in panko mixture.

In a large bowl, combine shredded cabbage and carrots, then add mayonnaise, lime juice, vinegar, salt, and pepper. Toss to coat.

Heat olive oil in a skillet, cook fish strips for 3-4 minutes on each side until golden brown.

Serve fish over rice or quinoa, topped with slaw, and drizzle with lime juice.