Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice radishes then cut into half-moons. Dice roasted red pepper. Stem and roughly chop cilantro. Peel and dice shallot. Drain and rinse black beans. Quarter corn tortillas. Rinse and pat dry tilapia.

Place quartered corn tortillas in a mixing bowl and toss with 2 tsp. of olive oil and a pinch of salt and pepper. Place on prepared baking sheet, and place in oven. Cook for about 10 minutes, turning half way through. Remove from oven and allow to cool.

In a mixing bowl, combine, sour cream, 1 Tbsp. of Old Bay, and half the cilantro. Cover, and place in refrigerator until ready to plate.

Heat 1 tsp. of olive oil in a medium pan over medium heat. Add frozen corn and cook for 2 minutes then add black beans, roasted red pepper, and season with a pinch of salt and pepper. Cook for another five minutes, and set aside warm for plating.

Season both sides of tilapia with remaining Old Bay. Heat 2 tsp. of Olive Oil in a medium pan over medium heat. Add the tilapia and cook for about 2 minutes per side.

Arrange tortillas chips on a plate, or in a shallow dish. Add a serving of the sautéed vegetables, and top off with shredded cheese. Shred the tilapia into bite sized pieces and place on top of cheese. Garnish with a dollop of crema, diced shallot, sliced radish and remaining cilantro.