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Export 16 ingredients for grocery delivery
Step 1
Wash and dry all produce. Trim and slice radishes and cucumber into thin rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems; discard stems.
Step 2
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.
Step 3
In a small bowl, combine sour cream and a pinch of chili flakes (taste and add more from there if desired; save a little for the filling). Season with salt and pepper.
Step 4
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, 4-5 minutes. Stir in sesame oil, a pinch of chili flakes to taste, half the sriracha, and half the soy sauce. (For 4, use all the soy sauce.) Taste and season with salt, pepper, and up to ½ tsp more sugar.
Step 5
While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Step 6
Spread a bit of crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and as much remaining sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.
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