Heat tortillas in a small pan on medium heat, each about 30-60 seconds on a side, just long enough to warm them.
Meanwhile, combine mayonnaise, sriracha chili sauce, and 1 teaspoon fresh lime juice to make sriracha mayo. Reserve the rest of the lime.
Spread sriracha mayo to taste onto each tortilla.
Top with guacamole, fresh radish slices, sardines, purple cabbage, and queso fresco.
Garnish with chopped cilantro and a squeeze of fresh lime juice.