Thinly slice radishes using a sharp knife or a mandolin.
Add hot water, rice vinegar and salt to a small jar, mix to combine. Add sliced radishes.
Let the radishes stand for at least 15-30 minutes to quick pickle or until the water has cooled off.
Enjoy these on tacos, breakfast, salad or sandwiches.
In the microwave, add chicken in a bowl with a splash of water, cover with a paper towel and heat for 1 ½-2 minutes. Then add the tortillas in a paper towel and heat for 30 seconds in the microwave. You can also heat the chicken up on a pan with a splash or water. Toast the tortillas on the stovetop too.
To assemble the tacos, add shredded cabbage, cheese, chicken, then add your desired toppings and a splash of chipotle crema. Serve with a side of guacamole and chips along with the salsa.