Wash and dry produce.

Trim and thinly slice radishes. Zest and quarter lime. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice.

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.

Divide tortillas between plates; fill with pork mixture, lime crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over tacos. Serve with any remaining lime wedges on the side.