Make the slaw: Mix all the ingredients together until the cabbage is thoroughly coated and combined. Set aside and let marinate for 1 hour (or up to 1 day).
Mix together the flours, potato starch, salt, beer, and vodka in a bowl. Whisk until a smooth batter forms. Cut the swordfish crosswise into rectangle pieces (so that they fit inside the tortilla).
Heat the rice bran oil in a high-sided pan or pot to 350℉. Dip the swordfish pieces into the batter one at a time; gently place in the hot oil in an even layer, letting any excess batter drip off before adding. Fry battered fish for about 7 to 10 minutes or until golden brown; transfer to a paper towel-lined plate.
Top the corn tortillas with the fried swordfish, cabbage slaw, pico de gallo, and crema.