Prepare Cabbage Slaw: Whisk white wine vinegar, olive oil, and dry mustard together in a large bowl.

Add chopped green cabbage and minced fresh parsley to the dressing and toss to coat.

Season the cabbage slaw with salt and pepper to taste.

Chill the prepared cabbage slaw until ready to serve (at least 30 minutes to develop flavor).

Make Tartar Sauce: Combine mayonnaise, seeded and chopped tomatoes, fresh lime juice, seeded and diced jalapeno, and Dijon mustard in a blender or food processor.

Puree the tartar sauce ingredients until smooth.

Chill the tartar sauce until serving.

Prepare Fish: Cut the white fish fillet into 1x3 inch strips.

Season the fish strips with salt and pepper.

Set up a breading station with a shallow dish of combined eggs and milk, a plate of all-purpose flour, and a plate of panko breadcrumbs.

Dredge each fish strip in flour, tapping off any excess.

Dip the floured fish strip in the egg mixture, allowing excess to drip back into the dish.

Coat the fish strip thoroughly with panko breadcrumbs, pressing to adhere.

Heat 1/2 cup of vegetable oil in a pan to 360°F.

Fry half of the fish strips on both sides until golden brown, turning once, for about 6 minutes total.

Transfer the fried fish to a baking sheet and keep warm in a 200°F oven.

Repeat the frying process with the remaining fish strips.

Prepare Tortillas: Heat 1/2 teaspoon of vegetable oil in a skillet.

Fry each corn tortilla in the skillet until warm and pliable.

Assemble Tacos: Place fried fish on warm tortillas.

Top with chilled cabbage slaw.

Drizzle with chilled tartar sauce.