For the Batter:

1. Combine crushed club crackers, panko breadcrumbs, flour, and the listed spices in a bowl.
2. In another bowl, whisk together water and an egg to create a wet mixture.
3. Dip the cod fillets in the wet mixture, then coat them in the dry cracker and panko mixture.

Cooking the Fish:

1. Fry the coated fish in hot oil until golden brown and cooked through.
2. Drain on paper towels to remove excess oil.

For the Tacos:

1. Warm Kings Hawaiian Street Taco Tortillas in a skillet or microwave.

Fiesta Lime Slaw:

1. Combine shredded cabbage with lime juice, salt, and a pinch of chili powder for a zesty slaw.

Fresh Pico:

1. Dice tomatoes and onions.
2. Mix with chopped cilantro, lime juice, and salt.

Fresh Guacamole:

1. Mash ripe avocados and mix with lime juice, salt, and optionally some chopped onions and tomatoes.

For the Black Beans:

1. Sauté finely chopped onions and garlic until translucent.
2. Add cooked black beans and chicken stock.
3. Season with Tajin for a citrusy kick.
4. Simmer until the flavors meld together.

Assembling the Tacos:

1. Place a warm tortilla on a plate.
2. Add a piece of the fried cod to the tortilla.
3. Top with fiesta lime slaw.
4. Add a spoonful of fresh pico de gallo.
5. Dollop with fresh guacamole.
6. Sprinkle with cojita cheese.

Serving:

1. Serve the fish tacos with a side of seasoned black beans.
2. Enjoy with a squeeze of lime and extra Tajin if desired.