In a resealable bag, combine garlic, chili powder, cumin, lime juice, lime zest, hot sauce, olive oil, salt, and pepper.

Add chicken and let marinade for at least 2 hours or overnight in refrigerator.

Grill or broil until the internal temperature reaches 170 degrees F.

Let chicken rest for 10 min and then use a fork to shred.

Warm up the tortillas and prepare all of the toppings.

To assemble the tacos, place shredded chicken in a tortilla and top with cilantro, onion, avocado, jalapeno, and hot sauce (or whatever toppings your prefer). Serve with sliced radishes and lime wedges on the side.