Make the fish tacos by adding your cod pieces to a bowl and season them evenly with the cumin coriander, garlic powder, cayenne pepper, and sea salt and freshly cracked pepper, to taste; set aside to marinate for a few minutes.
Line a baking sheet with foil then place wire racks on top to hold the cod after frying.
Add enough vegetable oil to a large deep skillet so it's about 1-2 inches deep to shallow fry or use a deep pot with 3 cups of oil to deep fry. Heat the oil over heat over medium high heat until about 365 degrees.
While the oil heats, season the flour with sea salt and freshly cracked pepper, to taste then slowly pour in the beer and whisk jut until smooth.
Once the oil is hot, dip the pieces of seasoned cod into the batter and place into the oil to fry in batches for about 2-3 minutes on each side for shallow frying or 3-4 minutes for the deep fry, or until cod pieces are golden brown and crispy. Set the fried fish on the prepared baking sheet and fry the remaining fish.
To assemble the tacos, toss the slaw with the vinaigrette until well combined.
Heat the corn tortillas over a gas flame for several seconds on each side (if possible) or in the microwave wrapped in a moist towel for a few seconds until pliable.
Add a few pieces of fried cod on the warm tortilla then top with slaw, radishes, and creamy Baja sauce. Serve immediately. Enjoy.