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1
Preheat oven to 350.
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2
Combine the chile powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish.
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3
Season the fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat.
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4
Set aside.
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5
Combine the sour cream and the chipotles in a small bowl, and stir to combine.
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6
Set aside.
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7
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.
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8
Wrap the foil around the tortillas, and place the package into the oven to heat.
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9
Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions.
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10
Cook these, tossing occasionally, until they are about to char, then remove and set aside.
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11
Add the remaining oil to the pan and heat it until it begins to shimmer.
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12
Add the fish and cook until well browned and crisp, approximately 4 minutes per side.
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13
Remove from pan and slice into strips or simply break into pieces.
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14
Serve the fish with warm tortillas, garnished with the scallions, radishes, cheese and chipotle sour cream, and lime wedges on the side.
