1. Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl.

2. Prepare the remaining ingredients:

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the lime. In a bowl, combine the crême fraiche and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper to taste.

3. Sauté Chorizo and Cabbage:

While the potatoes continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chorizo; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the orange juice and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the cabbage has softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

4. Warm the tortillas & season the radishes:

While the filling cooks, place the tortillas on a large piece of aluminum foil and tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. While the tortillas warm, in a bowl, combine the sliced radishes and the juice of the remaining lime wedge. Drizzle with olive oil and season with salt and pepper.

5. Finish the potatoes:

While the tortillas continue to warm, add the cheese and as much of the garlic paste as you'd like to the bowl of roasted potatoes. Stir to coat; season with salt and pepper to taste.

6. Assemble the tacos & serve your dish:

Divide the filling, seasoned radishes, and lime crême fraiche among the warmed tortillas. Serve the tacos with the finished potatoes on the side. Enjoy!