Add the jalapeno and cilantro to a food processor and pulse the ingredients together, scraping down the sides as needed. Once the cilantro is close to a puree, add the teaspoon of salt and slowly drizzle in the vegetable oil to emulsify.
Next mix the mayonnaise with the Sriracha, soy sauce, and pinch of salt and sugar until mixed well.
Grill the beef until medium and slice as thin as possible. Place the meat in the taco shell and top with the spicy cilantro sauce and the chili mayo. Top them with the radish slices and serve with the lime wedges.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Alex Becker, Kuro at the Seminole Hard Rock Hotel and Casino, Hollywood, FL