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1
Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl.
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2
Set aside 1/4 cup of the marinade.
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3
Add the cod to the remaining marinade; cover and set aside.
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4
Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
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5
Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl.
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6
Add the coleslaw mix and green onion and mix until coated; set aside.
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7
Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish.
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8
Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
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9
Heat the oil in a heavy skillet to 375 degrees F (190 degrees C).
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10
Gently lie the coated fish in the skillet without crowding the pieces.
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11
Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
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12
While frying the cod, heat the black bean mixture in a saucepan over medium heat.
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13
Heat the reserved marinade in a separate small saucepan over medium-low heat.
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14
Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings.
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15
Drizzle some of the heated marinade over the fillings and fold the tortilla to close.
