Start by making quick pickled radishes. Combine juice from 1 lime (~2 tbsp) and ¼ tsp salt. Add sliced radishes and stir. Let sit at room temperature to quick pickle while making the tacos. Stir occasionally.

Warm a large frying pan over medium to low heat. Add the vegetable oil and diced onion. Cook 2-3 minutes until onions are just starting to soften. Add garlic and jalapeno. Cook for 1-2 minutes. Add chicken thigh pieces. Cook for approximately 5 minutes until chicken is browned.

Meanwhile, combine remaining 1 tsp salt, chili powder, cumin and chipotle. Add spice mixture to chicken and vegetables. Cook for an additional 5 minutes or so to finish cooking chicken through. Add juice from ¾ of a lime (save remaining ¼ for wedges for serving) and ¼ cup cilantro. Stir to mix.

Warm corn tortillas (either in a skillet on the stovetop or wrapped in foil in the oven – microwaving is not recommended). Top tacos with pickled radishes, chopped tomatoes, crumbled queso fresco, a few cilantro leaves, and a squeeze of lime.