Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 30-60 seconds.

Meanwhile, trim and thinly slice radishes.

In a medium bowl, combine vinegar, ½ tsp sugar, and 1 tsp salt (1 tsp sugar and 2 tsp salt for 4 servings); stir until dissolved. Add carrots and toss to combine. Refrigerate until ready to serve.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add beef* and a pinch of salt; season with pepper. Cook, breaking up meat into pieces, until beef is almost cooked through, 2-3 minutes. Carefully drain any excess grease from pan.

In a small bowl, combine chili sauce and mayonnaise.

Fluff rice with a fork.

Serve beef, rice, tortillas, pickled carrots (draining first), radishes, firecracker sauce, peanut-scallion topping, and Sriracha family style and let everyone build their own tacos!