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.