Hawaiian pork taco

5 radishes

1 red onion

1 can 4oz pineapple tidbits in juice

1 lemon

4 Tb sour cream

1 lb. ground pork

1 Tb. soutwest spice blend

6 corn tortillas

small grouping of cilantro

Wash and dry produce. Trim and thinly slice radishes. Zest and quarter lemon. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice. In a small microwave-safe bowl, combine radishes, juice from half the lemon, 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 lemon 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; remove from pan. 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. Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. Stir in caramelized pineapple and reserved pineapple juice until everything is saucy and combined. While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds or gently toast them in a frying pan. Divide tortillas between plates; fill with pork mixture, lemon crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves and sprinkle over tacos. Serve with remaining lemon wedges on the side.