Spicy Panko Crusted Fish Tacos

1. Cut the fish filets into chunks roughly 2 inches long and 1 inch wide.
2. In a medium mixing bowl, whisk together the beer, flour, cornstarch, salt, garlic powder and cayenne pepper.
3. Pour the Dynasty Panko Bread Crumbs into another bowl. Have an empty plate handy for the breaded fish.
4. Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.
5. After dipping in the batter, gently roll each piece in Dynasty Panko Bread Crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Use one hand for wet dipping and the other for dry. Place the breaded fish onto the empty plate.
6. When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium-high. Fry the breaded fish pieces in batches of 6. If the Oil is at the correct temperature, it should bubble and sizzle evenly, with no splatters or popping.
7. Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp.
8. Place fried fish pieces on a wire rack to drain.
9. When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a skillet till they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each taco.
10. Top with a bit of shredded cabbage, jalapeno, radish, mango, and Guacamole. Serve warm with fresh lime wedges.

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