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Preparation
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1.
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Preheat oven to 350. Combine the chili powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish. Season the fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.
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2.
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Combine the sour cream and the chipotles in a small bowl, and stir to combine. Set aside.
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3.
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Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
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4.
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Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside.
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5.
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Add the remaining oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
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6.
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Serve the fish with warm tortillas, garnished with the scallions, radishes, cheese and chipotle sour cream, and lime wedges on the side.
