Buy crispy tacos & garlic lime coleslaw in Kingston

Whisk together the beer, flour, cornstarch, salt, pepper, garlic powder, paprika and cayenne pepper in a medium mixing bowl. Mix the batter until it reaches a thick texture that drips when you hold up the whisk. If the batter appears too thick or clumpy, add more beer or water. Set aside.
Arrange another bowl and one empty plate on your kitchen counter. Pour the panko breadcrumbs into the bowl.
Dip one black cod fillet into the batter until it is fully coated, and remove. Allow any excess batter to drip back into the bowl.
Roll the battered black cod piece in the panko crumbs to lightly coat. Place the breaded fish onto your empty plate.
Repeat steps three and four until all black cod fillets are lightly breaded.
Heat 1/2 inch of cooking oil in a skillet over medium high until it begins to bubble. If you hear splatters and popping, this means that the oil is too hot.
Add the black cod to the frying skillet and cook for 2-3 minutes or until they reach a dark golden brown colour. Flip and repeat.
While the black cod is frying place a wire rack, or double layer of paper towels on your counter. 

While the black cod fries, add the shredded carrots and cabbage to a bowl and mix until well combined. Set aside.
In a separate bowl, add the plain yogurt, mayonnaise and chopped garlic. Mix well.
Pour in the lime juice and add salt and pepper to taste. Mix well.
Take the creamy garlic dressing and add it to the bowl of shredded carrots and cabbage. Toss well until fully coated with the dressing. 

Place one crispy black cod fillet in each hard shell taco, and top with creamy garlic lime coleslaw
Garnish with chopped cilantro and sliced jalapeno
Serve with lime wedges!