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 pinch of chili flakes (taste and add more from there if desired; save a little for steps 4 and 6). 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, 4-6 minutes. Stir in sesame oil, half the soy sauce (use all for 4), half the sriracha (you’ll use more later), and a pinch of chili flakes to taste. Taste and season with salt, pepper, and up to ½ tsp more sugar.

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