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Heat canola oil in a large skillet over high heat until it shimmers. Add the shrimp, season with salt and pepper, and cook until just barely pink, about 3-4 minutes.
Reduce heat to medium and add taco skillet sauce to the pan. Simmer until the mixture is warm and bubbling, 3-5 minutes.
To serve, divide mixture among warm tortillas and top with sour cream, guacamole, radishes and red onion.
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