These Fish Tacos are so delicious and easy to make! The red cabbage slaw works perfectly with the crispy fish for a meal that's a must make on any night of the week!
Combine flour, salt, pepper, cumin, and coriander in a medium-sized bowl. Stir in egg whites. Whisk in the beer and let it sit for 30 minutes.
Pat fish dry on paper towel. 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.)
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.
Dip the piece of fish in the beer batter and allow the extra to drip off.
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.
Remove fish from pan and set on paper towels. Repeat with remaining fish.
Warm tortillas. Place a few pieces of fish and then some slaw on top of each tortilla. Serve immediately.