Assemble slaw ingredients, and refrigerate for 1 hour covered.
Combine egg and milk in a shallow bowl, and whisk together.
Combine flour, salt and pepper in another shallow bowl.
In a third bowl, place crushed tortilla chips.
Dredge fillets in flour mixture, then egg mixture, then crushed chips, coating well.
Heat vegetable oil in a nonstick skillet. Brown fillets over medium-high heat, serving side down for 3 to 4 minutes. Turn, and cook for an additional 3 minutes.
Assemble the burger with sliced tomato, and top with slaw mix.