Toss the shredded cabbage with salt in a bowl, then set aside for 30 minutes. After 30 minutes, squeeze the excess water from the cabbage and transfer to a new bowl.
To the cabbage, add red onion, scallions, jalapeno, cilantro, kimchi, gochugaru, sugar, fish sauce, rice vinegar, sesame oil and lime juice. Combine everything well and set aside in the refrigerator until it's ready to be used. The slaw can be made a day in advanced!
For the dry batter, combine rice flour, salt, and paprika in a plate. Mix until well combined.
For the beer batter, start by chilling the bowl in the refrigerator for at least 10 minutes. Combine all-purpose flour, rice flour, baking powder, salt, and beer. Mix together until it has a consistency like pancake mix.
Before frying the fish, stack the tortillas together then wrap them in aluminum foil. Toss them in a preheated 300F (150C) oven. Keep warm until ready to serve.
Fill a deep pan or pot with neutral oil about half way up. Heat the oil to 375F or 190C.
Dredge the fish in the dry batter, then into the beer batter. Let the excess batter drain then carefully place into the oil. Fry for 3 to 4 minutes or until it turns golden brown.
Transfer to a baking sheet lined with paper towels or wire rack. Season with a sprinkle of flakey salt. Repeat for the remaining batch of fish.
To assemble the taco, take one warmed corn tortilla and stack it with a piece of fried halibut, kimchi slaw, avocado, cilantro or your favorite toppings. Enjoy!
