Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a shallow bowl, combine the panko, cumin, garlic powder, and cayenne; mix until well-combined.
Season cod strips with salt and pepper. Working one at a time, dip into the egg, coating completely and allowing excess to drip off. Next, roll in the panko, coating all sides; place onto the prepared baking sheet. Mist the prepared fish with olive oil cooking spray.
Bake fish for 10-12 minutes or until cooked through and golden.
To assemble the tacos, place 2 ounces of fish into each tortilla and top with ⅛ cup cabbage, several radish slices, and 1½ tablespoons guacamole.