1/2 cup julienned radishes, cut into 1/4-inch thick matchsticks (12 to 14 small)
1 tablespoon finely chopped fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon fresh lime juice
1/2 tablespoon cooking oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 or 10 corn tortillas, homemade or store-bought, warmed
To make the steak: Rub the skirt steak with the fajita seasoning and oil and let the steak sit until it comes to room temperature.
In a large skillet, cook the steak over medium-high heat until seared and browned, 5 to 6 minutes per side. Remove to a cutting board to rest for 10 minutes before slicing into thin strips.
To make the Mexican crema: In a small bowl, whisk together the sour cream, heavy cream, adobo sauce, lime juice, and salt until well combined. Refrigerate for 10 minutes before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Meanwhile, to make the tacos: In a medium bowl, toss together the radishes, cilantro, green onion, lime juice, oil, salt, and pepper and let marinate for 10 minutes.
While the radishes marinate, in a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You want the tortillas to still be malleable, not hard or crispy.
Layer the steak, crema, and radish salsa on the tortillas and serve.