In a medium-sized skillet, over medium heat, add the oil, beef, Worcestershire, salt, ginger, and garlic. Stir to break up the beef and combine the seasonings. Sauté for about 5 minutes, until the beef is browned and cooked through.
Drain the beef of excess liquid and fat and return to the skillet. Stir in the chilicha sauce to combine, and reserve to the side until needed.
In a blender or in a bowl using a whisk, combine the peanut butter, vinegar, lime juice, and water until smooth and creamy.
Evenly divide the tortillas among each plate topped with even amounts of beef, radish, slaw, scallions, cilantro, and drizzle with the peanut sauce.