• Wash and dry produce. • Trim and thinly slice radishes and cucumber into rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems.

• In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside, stirring occasionally, until ready to serve.

• In a small bowl, combine sour cream with a pinch of chili flakes (taste and add more from there if desired; save a little for steps 4 and 6). Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add beef*, garlic powder, and 1 tsp sugar (2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sesame oil, half the soy sauce (all for 4), half the Sriracha (save the rest for serving), and a pinch of chili flakes to taste. Taste and season with salt, pepper, and up to 1/2 tsp more sugar.

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

• Divide tortillas between plates. Spread a bit of chili sour cream onto each tortilla; fill with beef filling, a bit of pickled veggies, and cilantro leaves. Add as much remaining Sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.