Griddle or sauté pan
Read through the entire recipe before getting started. Wash and dry all produce. Remove ends and peel from shallot, then slice thin. Dice potatoes into ½” cubes. Zest lime and cut in half. Juice one half and cut other into wedges. Gently tear cilantro leaves and stems. Remove root ends from radishes and discard; then, thinly slice using a knife or mandolin. Rinse and drain peas under running water. Remove chorizo from package and pat dry.
Combine sour cream, ½ tsp. lime zest, ½ tsp. lime juice, half of cilantro, and ½ tsp. water in a small bowl until incorporated. Season with salt and pepper, to taste. Store in refrigerator uncovered until plating.
Heat 1 Tbsp. oil in medium sauté pan over medium-high heat. Add potatoes to pan and season with a pinch of salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add shallot and continue cooking for 3-4 more minutes until shallots are caramelized and potatoes are lightly browned and tender.
Add chorizo to pan and cook, breaking apart with a spoon or spatula until done, about 5-8 minutes. Stir in peas and warm through. Season with salt and pepper. Cover pan with lid to keep warm. The USDA recommends cooking pork to an internal temperature of 160˚F
Place tortillas on griddle or sauté pan over medium heat for 30-60 sec per side until warmed. Remove from heat.
Divide chorizo picadillo evenly between tortillas. Top each taco with cilantro-lime crema, radish slices and remaining cilantro. Serve with a squeeze of lime. Enjoy! Pro-tip: Sprinkle tacos with remaining lime zest for extra garnish!