Preheat the oven to 350 F and cook tortillas for 7-8 minutes or until toasted and crispy. You can also use an air fryer to crisp the tostadas in about half the time. Tostadas can be stored in an airtight container overnight if you want to prep ahead.
In the meantime, shred the cabbage. Also, combine the chopped white onion and cilantro in a bowl. Slice the lime and radish. Feel free to use a mandolin to slice the cabbage and radish. Then after the radish has been sliced thin, julienne the radish.
Once the tostadas are crispy, top them with 1 oz of guacamole then the meat. Feel free to add more meat at this step to fill your macros to your personal needs.
Top the meat with the shredded cabbage, chopped onion/cilantro mixture, 1 tbsp julienned radish, 2 tsp crema, and 2 tsp salsa each. Feel free to add any additional toppings you might like. For example, sliced jalapenos, diced habaneros etc.
Squeeze each tostada with a bit of lime juice. Serve immediately. Enjoy!