Place the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula, chili powder, garlic powder, onion powder, dried cumin, dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours.
Remove cooked beef and leave the cooking liquid in the slow cooker. Skim the fat off the top of the beef liquid and discard it.
Shred the beef with two forks & place back into the cooking liquid. Stir well and adjust seasonings, if necessary. Keep warm.
For the radish salad:
Combine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use.
To serve: stack 2 (or can use 1) warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, extra Cholula, and pico de gallo.