Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Scrub and wash the radishes; cut the greens and roots off as needed. Chop in half (or if yours are smaller, leave whole). Toss the radishes in a bowl with olive oil and taco seasoning.
Roast the radishes, stirring occasionally, for 30-45 minutes; or until they begin to brown.
While the radishes roast, make the sauce. Combine the garlic, mayonnaise, sriracha, and lime juice in a blender. Blend on high, until the sauce is smooth. Taste, and add more ingredients as needed. If the consistency is too thick, add a splash of water.
Lightly coat a frying pan with olive oil and warm over medium heat. When the pan is hot, heat each Vista Hermosa corn tortilla for 20-30 seconds on each side. Set them aside until ready to serve.
Assemble your tacos: on your Vista Hermosa corn tortillas, layer red cabbage, radishes, avocado, quick-pickled red onions, cilantro, crumbled Cojita cheese, and a drizzle (or two) of sauce. Dig in!
