Marinade chicken. Blend together cilantro, orange juice, olive oil, lime juice, garlic, jalapeno, oregano, cumin, salt, and pepper until smooth. Set aside ½ cup marinade. Combine remaining marinade with chicken, tossing to coat. Let sit overnight.

Pickle radish. Mix together vinegar, boiling water, sugar, mustard seeds, and salt until sugar dissolves. Pour brine over sliced radish and let sit overnight.

Preheat oven to 425 degrees F.

Remove tomatillo husks and place on baking sheet with jalapeno. Roast for 12-15 minutes or until charred, turning over vegetables halfway through. Remove from oven and place in food processor along with remaining salsa ingredients. Pulse until coarsley chopped. Season with salt and pepper and set aside.

Lay chicken on baking sheet and roast for 20-25 minutes or until tender and cooked. Remove from heat and let cool slightly. Shred chicken into bite-size pieces.

Heat 1 tablespoon oil in a large saute pan over medium heat. Saute shallot and garlic until tender, about 2-3 minutes. Add orange juice, lime juice, cumin, and coriander, and bring to a simmer. Continue to cook until liquid is reduced by half. Add chicken broth and reserved marinade and simmer for 7-10 minutes or until reduced by half. Add shredded chicken and let simmer for 1 minute, tossing to coat.

Wrap tortillas in damp paper towel and microwave for 1 minute or until warm. Lay tortillas on a baking sheet and drizzle olive oil on both sides, rubbing oil evenly. Pile shredded chicken on one half of each tortilla and sprinkle cheese on top. Fold over tortilla to create tacos.

Bake tacos for 5 minutes. Flip tacos over and bake for another 2-3 minutes or until golden brown. Remove from oven. Serve crispy mojo chicken tacos with avocado tomatillo salsa and pickled radish.