To make the pickled radishes, add radish slices to a pint-sized mason jar. In a medium saucepan, combine water, vinegar, salt, sugar, black peppercorns, mustard seeds, and coriander seeds. Simmer over medium heat for about 5 minutes, until the sugar and salt have dissolved. Pour hot liquid over the radishes and cover jar with lid. Allow mixture to cool in the refrigerator before serving. Keeps for up to 1 month in the refrigerator.

To prepare carrot butter, preheat oven to 450 degrees Fahrenheit. Add carrots to a large bowl and toss with olive oil, salt, pepper and cumin until evenly coated. Spread out carrots on a baking sheet and roast in preheated oven for 15-20 minutes, until a fork can easily be inserted into the center.

While carrots are roasting, brown the walnuts in a small skillet over medium heat until toasted and fragrant, about 5 minutes.

Once carrots have roasted, add to a food processor with walnuts and honey. Blend until the mixture is combined. With the food processor running, stream in the olive oil and blend until smooth and creamy. Transfer butter to a bowl and stir in the salt and pepper.

Preheat grill. In a small bowl, mix salt, pepper, ancho chili powder, and paprika until combined. To a large bowl, add short ribs and olive oil and toss until the short ribs are evenly coated with the olive oil. Add the spice mixture and toss again until the short ribs are evenly coated. Grill over high heat until slightly charred, about 4-5 minutes per side. Remove meat from the grill and let rest for 5-10 minutes before slicing.

While the meat is resting, char the tortillas on the grill for about 15-20 seconds per side.

To assemble tacos, smear carrot butter on a charred tortilla. Top with short rib slices, pickled radishes, and cilantro (if desired). Serve with sour cream or crema and hot sauce. Enjoy!