8 two-inch-by-four inch tilapia fillets

2 cups rice flour

2 cups soda water

1 egg

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon garlic powder

Oil for frying

8 corn tortillas for serving

For the coleslaw:

1 cup of cabbage, shredded

1 cup of red cabbage, shredded

1/2 cup red wine vinegar

1/4 cup canned cubed pineapple with juice

1/4 cup sugar

1 teaspoon salt

1 tablespoon mustard

For the sauce:

1/2 cup ranch dressing

3 tablespoons taco seasoning

2 teaspoons sugar