Pat tilapia dry with paper towels and cut into 1-2" chunks, set aside
In a medium bowl, combine arrowroot (or corn starch), chipotle powder, salt, and pepper, stir until evenly combined
Pre-heat large skillet over medium heat, add avocado oil until bottom of the pan is coated
Add several pieces of tilapia to arrowroot and chipotle mixture, lightly dredge and shake off any excess before adding to pre-heated pan. Cook fish until golden and crispy, about 3 minutes per side, remove from pan and set aside on paper towel lined plate. Repeate with remaining fish
Prepare toppings: Thinly slice radish and cut into thin matchsticks. Slice or cube avocado, Thinly slice jalapeno. Cut limes into wedges. Set aside
Heat corn tortillas in a non stick pan until lightly browned (optional)
To serve: top each tortilla with 3-4 pieces of tilapia, add slaw, radish, avocado, cilantro, and jalapeno with a squeeze of lime