Sesame Beef Tacos

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 and a few chili flakes (to taste— start with a pinch and go up from there, saving a little for the filling). 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, 4-5 minutes. Stir in sesame oil, a pinch of chili flakes (to taste), half the sriracha, and half the soy sauce. (For 4 servings, use all the soy sauce.) Season with salt, pepper, and up to ½ tsp more sugar (to taste).

While filling cooks, wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.