Season the duck breasts with salt, black pepper, and smoked paprika on both sides. Heat olive oil in a skillet over medium-high heat and sear the duck breasts for about 5-7 minutes on each side for medium-rare. Remove from skillet and let rest.

Sauté the Aromatics

In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Shred the Duck

Once the duck breasts have cooled slightly, slice or shred the meat into bite-sized pieces. Add the duck to the skillet along with lime juice and chopped cilantro. Toss to combine and heat through.

Warm the Tortillas

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Assemble the Tacos

Fill each tortilla with the duck mixture, top with avocado slices and radish slices. Serve immediately.