In a large skillet over medium heat, add chickpeas and lentils. Stir in apple cider vinegar powder and cayenne pepper for about 5-7 minutes until heated through.

In a separate pan, heat olive oil and add minced garlic, cumin seeds, paprika, turmeric, and jalapeño. Cook for 3-4 minutes until fragrant.

Combine cassava flour and water to form a dough. Roll into balls and flatten. Cook tortillas in a skillet over medium heat for 2-3 minutes per side.

Assemble tacos by adding chorizo filling to each tortilla and topping with avocado and radishes.