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1
In a large bowl, toss together mango, pineapple, red onion, radish, cilantro, cabbage, lime juice, and sugar. Season with salt and refrigerate until ready to use.
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2
Heat oil in a large skillet over medium-high heat until shimmering. Add scallions, yellow onion, garlic, and Scotch bonnet pepper or hot sauce. Cook, stirring occasionally, until the onions are softened and translucent, about 4 minutes. Add paprika, allspice, Jamaican curry powder, and dried thyme, and stir to combine.
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3
Add ground beef, breaking up any large chunks as you stir. When the beef is just beginning to brown, pour in just enough water to cover the meat and add salt, pepper, and sugar.
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4
Bring the beef to a boil, then reduce to a gentle simmer. Simmer until mixture is saucy and the meat is fully cooked through, 25-30 minutes. Season with salt and pepper.
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5
In a small bowl, combine oil, turmeric, and Jamaican curry powder. Stir well. Working on a baking sheet, brush oil onto both sides of each tortilla. (Turmeric can stain skin and plastic, so wear latex gloves and avoid drips and spills on surfaces that can stain.)
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6
Working one at a time, cook tortillas in a skillet over moderate heat until oil is absorbed and tortillas are slightly crisp but still pliable, about 2 minutes per side; turmeric won't stain once fully cooked into tortillas. Transfer tortillas to a baking sheet and cover with a clean dish towel to keep warm.
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7
Fill tortillas with spiced beef and top with pineapple-mango slaw. Serve warm.
