Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime. Roughly chop the peppers. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sliced radishes and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the sour cream and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and remaining spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add half the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Assemble the tacos using the warmed tortillas, cooked pork, seasoned radishes, remaining guajillo sauce, and cotija. Serve the tacos with the roasted sweet potatoes and jalapeño sour cream. Serve the remaining lime wedges on the side. Enjoy!