Wash and dry all produce. If warming tortillas in oven, preheat oven to 400 degrees (you can skip if you have a microwave). Thinly slice radishes. Cut lime into wedges.

Halve, pit, and scoop out flesh from avocado to remove peel. Roughly chop into large pieces, then place in medium bowl. Mash with a fork until smooth. Mix in sour cream and juice of half the lime. Season with salt and pepper. Set aside half this mixture in a small bowl.

Add cabbage, radishes, and a squeeze of lime to medium bowl with avocado crema and toss to combine. Season with salt and pepper. Wrap tortillas in aluminum foil and place in oven until warm, 5 minutes (if using microwave, wrap in a damp paper towel and microwave on high for 30 seconds).

Halve sole fillets lengthwise to create four evenly sized strips. Season with half the blackening spice. In a shallow dish, mix flour, remaining blackening spice, and a large pinch of salt and pepper.

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). While oil heats, gently toss sole in flour mixture to coat all over. When oil is hot and shimmering, add sole to pan. (TIP: Lower it in gently to avoid splashing oil.) Cook until golden brown and crisp, 2-3 minutes per side. Set aside on a paper towel-lined plate. Season immediately with salt and pepper.

Spread remaining avocado crema on tortillas. Place a piece of sole on each and top with a small handful of slaw. Serve with lime wedges (for squeezing) and any remaining slaw on side