Mix the carrots with all the other ingredients up to and including the salt, cover and leave to infuse in the fridge for approx. 2 hrs.
Place the reserved radish greens in a blending cup along with the chickpeas and all the remaining ingredients, puree.
Heat the oil in a frying pan. Salt the meat, fry in batches for approx. 3 mins. per batch. Spread the hummus over the tacos, stuff with the meat and pickles. Mix the remaining pickling liquid with the herbs and reserved lime juice, drizzle over the tacos.