• In a small glass bowl, add sour cream, cumin, chili powder, salt, pepper and lime juice. Stir until mixed. Place in the refrigerator while preparing the rest of the burrito ingredients.
• Pre-heat oven to 425 F while making the pico di Gallo.
• Cut the tomatoes, jalapeño, red onion and place in a small glass bowl. Add in the minced cilantro, lime, and a pinch of salt. Toss with a spoon, and taste. Add more salt or cilantro to your taste.
• Place the 10 crunchy fish fillets onto a cookie sheet, and put into oven. Set timer for 7 minutes. When timer goes off, spin pan, and set for another 7 minutes.
• While fish is baking, slice the radishes, red cabbage and peppers, and place in bowls.
• Warm 5 tortillas. You can warm them in the oven by placing them between 2 sheets of heavy foil and placing in oven the last 7 minutes of the fish baking, or you can put them in the microwave for 30 seconds. You will want the tortillas to be warm when you assemble, so that they roll well.
• Slice radishes and peppers and place in bowls. Right before the fish is ready to come out of the oven, slice the avocado. Now all the fillings are ready for everyone to assemble their burritos!

How to assemble a Baja Fish Burrito:

• Place warmed tortilla on a plate, and add 2 fish fillets. Top the fillets with red cabbage, peppers, avocado, radishes, pico de Gallo, and sour cream sauce. Gently roll burrito up, and slice in half.