Preheat oven to 400 degrees (or, if you have a microwave, you can skip this step!) Thinly slice the radishes. Thinly slice the scallions, keeping the greens and whites separate. Halve the lime, then cut half the lime halve into wedges.

Make the avocado crema: halve, pit, and peel the avocado. Scoop the flesh into a medium bowl and mash with a fork until smooth. Mix in the sour cream and the juice of half a lime. Season with salt and pepper. Set half this mixture aside in a small bowl.

Make the cabbage slaw: toss the cabbage, radishes, and scallion whites into the remaining avocado mixture. Season with salt and pepper and set aside.

Prep the tilapia fillets: halve the tilapia fillets lengthwise to create four evenly sized strips and season with half the Old Bay. In a medium bowl, whisk together the rice flour, remaining Old Bay, and a large pinch of salt and pepper. Whisk in 1⁄2 cup seltzer water until smooth.

Cook the tilapia fillets: heat 1⁄4-inch oil in a large pan over medium-high heat. Add the tilapia to the batter and toss to coat evenly. When the oil is hot (it should shimmer when pan is tilted), add the tilapia to the pan, being careful not to splash any oil towards you. Cook 2-3 minutes per side, until golden brown and crispy. Set aside on a paper towel-lined plate and immediately sprinkle with salt and pepper.

Wrap the tortillas in foil and place in the oven to heat for 5 minutes. Alternately, wrap them in a damp paper towel and microwave on high for 30 seconds.

Spread the tortillas with reserved avocado crema and place one piece of tilapia in each. Top with a bit of the cabbage slaw and a few cilantro sprigs. Serve with lime wedges, scallion greens, and the remaining cabbage slaw to the side. Enjoy!