Whisk the first 3 ingredients for the slaw together in a dish. Drizzle dressing over remaining slaw ingredients, cover and chill. Combine all ingredients for the tartar sauce in a bowl; cover and chill.

Coat both sides of tortillas with nonstick spray. Heat in a large skillet over medium; cook tortillas 1-2 minutes per side, or until lightly browned. Drape over a foil wrapped rolling pin to curl the tortillas into a taco shape.

Whisk flour, salt and baking powder together for the fish. Add club soda and tabasco, whisk until combined.(It will be a bit lumpy) Spread panko in a shallow dish.

Heat 1/2" oil to 375 degrees (med-high) in the skillet used for the tortillas. Dip fish pieces into batter, then dredge in panko, shaking off excess.

Fry the fish in oil in batches until brown, 1-2 minutes per side; drain on a paper towel-lined plate. To assemble tacos place slaw in the tortillas, them top with fish and tartar sauce.