In a small bowl, whisk tamari, sesame oil, maple syrup and Sriracha. Set aside.
Heat avocado oil in a large skillet over medium heat, then add carrot and cook for three minutes, stirring occasionally until it begins to turn golden brown. Add garlic and ginger, stirring frequently for one minute.
Add the chickpeas and smash with the back of a fork until ¾ of the chickpeas have been smashed. Turn off the heat and stir in sauce until well combined.
In a small blender or bullet, add the avocado, water, lime juice, salt and cumin and blend until well combined. Use additional water as needed to adjust consistency if you want a more drizzle-able crema.
To serve, divide chickpea mixture among 8 corn tortillas. Top each taco with 1 tbsp kimchi, drizzle with avocado crema and add cilantro and radishes. Serve two tacos with a lime wedge.