Wash and dry all produce. Peel and halve onion. Mince enough so that you have 1 TBSP minced onion. Slice remainder. Core, seed, and remove white ribs from bell pepper, then thinly slice. Thinly slice radishes. Cut lime in half. Pick cilantro leaves from stems. Finely chop half the leaves.

Drain pineapple, then finely chop. In a small bowl, stir together pineapple, juice from one lime half, minced onion, and finely chopped cilantro. Season with salt and pepper

Chop chicken into 1-inch pieces. In a medium bowl, toss chicken, Mexican spice blend, and salt and pepper. Heat a drizzle of oil in large pan over mediumhigh heat. Add chicken and cook, tossing occasionally, until browned and no longer pink in center, 4-5 minutes. Remove from pan and set aside in a serving dish or bowl.

Heat another drizzle of oil in same pan. Add pepper and sliced onion. Cook, tossing occasionally, until softened and lightly browned, 3-4 minutes.

Wrap tortillas in a damp paper towel and microwave until warm and soft, about 30 seconds. Cut remaining lime half into 4 wedges.

Place chicken, pepper mixture, cilantro leaves, radishes, sour cream, lime wedges, tortillas, and salsa in individual serving plates or bowls and invite everyone to assemble their own tacos.