Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Stir lime zest into cooked rice and set aside, covered. (4-serving meal: use 1⅓ cups water)

Combine garlic, just half the lime juice, tamari, vinegar, sugar, oregano, paprika, cumin, and 1 tbsp vegetable oil in large bowl and whisk marinade. Add sliced seitan, toss to coat, and let marinate for at least 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Stir together remaining lime juice, radish, cilantro, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl. (4-serving meal: use 4 tsp olive oil)

Wrap tortillas in clean dish towel and warm in microwave to soften, 15 to 30 seconds. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add marinated seitan and any remaining marinade and cook until seitan is crispy in places, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIPS: Work in batches for the 4-serving meal, adding more oil as needed. You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)

Divide warm tortillas between plates and top with lime rice, seitan asada, and radish salsa. Dollop tacos with sour cream. ¡Buen apetito!