One-Pan Tex-Mex Chicken Tacos

• In a small microwave-safe bowl, combine radishes, juice from half the lime, ¼ of the onion, 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; transfer to a plate. 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 Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste, caramelized pineapple, and reserved pineapple juice until mixture is saucy and combined.

Open package of chicken and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) or beef for pork. Cook through remainder of step as instructed.

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