Fish Tacos with Red Cabbage Slaw

Directions

1. 1
   Combine flour, salt, pepper, cumin, and coriander in a medium-sized bowl. Stir in egg whites.
2. 2
   Whisk in the beer and let it sit for 30 minutes.
3. 3
   Pat fish dry on paper towel.
4. 4
   Cut into strips and then cut the strips in half. (If fillets are thick, slice them in half like a book before cutting into strips.)
5. 5
   Heat the oil in a large skillet over medium-high heat. Test oil by dropping a tiny bit of beer batter in it. When the batter sizzles, the oil is ready.
6. 6
   Dip the piece of fish in the beer batter and allow the extra to drip off.
7. 7
   Place in the hot oil, cooking just a few at a time. Cook for 2-3 min on one side then flip when golden brown. Allow the other side to cook and become golden as well.
8. 8
   Remove fish from pan and set on paper towels. Repeat with remaining fish.
9. 9
   Warm tortillas.
10. 10
    Place a few pieces of fish and then some slaw on top of each tortilla.
11. 11
    Serve immediately.