• Wash and dry all produce. • Trim and thinly slice radishes. Drain pineapple, reserving juice. Halve, peel, and thinly slice onion. Zest and quarter lime.

• In a small microwave-safe bowl, combine radishes, pineapple juice, 1/4 of the onion, juice from half the lime, and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds. • In a separate small bowl, combine sour cream with lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes. • Turn off heat; remove from pan. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. • Add pork* and Southwest Spice. Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. TIP: No need to add salt or pepper here. • Stir in Tex-Mex paste, caramelized pineapple, and 2 TBSP water (4 TBSP for 4 servings) until everything is saucy and combined.

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with pork mixture, lime crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves and sprinkle over tacos. Serve with remaining lime wedges on the side.