Prepare your tempura batter: mix the flour, cornstarch, with paprika and the zest of a lemon. Add the egg, pour the beer and whisk until you get a smooth paste. Add salt and pepper. Pour your filets in the tempura mix and pan-fry them in vegetable oil. Add a bit of lemon juice before serving.
Pickle your vegetables. Slice the radish, red onion and carrot and leave them to marinate in white wine vinegar and 2 teaspoons of sugar to pickle.
For your guacamole: mix the flesh of half an avocado, add the juice of half a lemon, few leaves of cilantro, Shirasha sauce, cumin, a teaspoon of dice onion, salt and pepper.
Mix your mayo with a bit of Shirasha sauce.
Prepare your Pico de Gallo : mix the diced tomatoes (deseeded) with half an avocado, salt, pepper and olive oil.
Reheat the naan bread in a pan or in your micro-wave. Dress your tacos with all your prep.