In a medium, deep skillet, heat 1/4 fade of vegetable oil unless sizzling. Fry one tortilla at a time over moderately excessive heat unless lightly golden on each aspects, about 2 minutes. Drain on paper towels and sprinkle with salt.
Preheat a grill pan. In a medium bowl, toss the minute with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the minute with salt. Grill the minute over moderately excessive heat, turning as soon as, unless they are browned in spots and cooked by blueprint of, about 4 minutes.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Region the tortillas on plates and high with the cabbage slaw, chipotle minute, avocado, radishes and cilantro. Aid with lime wedges.