Mexican Street-Style Beef and Salmon Crisp Tacos

In a small squeeze bottle or bowl, whisk together the sour cream, chipotle powder, lime juice, and a pinch of salt until smooth.

Heat tallow in a cast iron skillet over high heat. Toss in the pre-cooked shredded beef, cumin, chili powder, garlic powder, and salt. Sear rapidly until the edges are crispy and charred, then set aside in a warm bowl.

In the same hot skillet, melt the lard. Lay the salmon skins flat, skin-side down, weighting them slightly with a spatula to keep them from curling. Fry until shattering-crisp (about 3 minutes), then flip for 30 seconds. Remove and place on paper towels. Immediately scatter circles of Monterey Jack cheese directly onto the hot skillet. As the cheese melts and forms a bubbly crust, place a crispy salmon skin on top of each cheese circle, then lift them together with a spatula, draping over a rolling pin or taco holder to cool into hard taco shells.

Stuff each cheesy salmon shell with the crispy shredded beef. Drizzle generously with the chipotle crema and top with sliced radishes and fresh cilantro for that street-food crunch.