Wash and dry all produce. Preheat oven to 400 degrees (you can skip this if you’ll be warming your tortillas in the microwave). Core, seed, and remove white ribs from bell pepper. Thinly slice crosswise. Trim and then thinly slice scallions, keeping greens and whites separate. Cut lime into wedges. Thinly slice radishes

Halve, pit, and scoop flesh from avocado. Chop roughly, then add to a small bowl, along with 1 TBSP scallion greens and a squeeze of lime (to taste). Mash with fork until mostly smooth. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened and lightly charred, 5-6 minutes. Stir in scallion whites and cook until just softened, 1 minute. Season with salt and pepper.

While peppers cook, wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds.) Keep wrapped until ready to serve.

Add ground beef and Southwest spice blend to pan with peppers, breaking up meat into pieces with a spatula or wooden spoon. Cook, tossing, until browned and cooked through, 4-5 minutes. Carefully drain any excess grease from pan. Season with salt, pepper, and a squeeze of lime.

Spread guacamole on tortillas, then top each with beef mixture, radishes, a dollop of sour cream, and an remaining scallion greens. Serve with lime wedges for squeezing over on the side