Mention bacon and chipotle in the same breath and the party people will come running into the room. Smoked bacon and ancho and chipotle powders give these finger foods serious kick.
Purée the chipotle peppers with the mayonnaise in a blender or food processor. Season with salt, to taste, and set aside.
Heat a large skillet over medium heat. Cook the bacon until crisp, about 5 minutes total. Remove to a paper towel-lined plate. In the same pan, use the leftover bacon fat to sauté the onions until they caramelize to a golden brown color, about 10 minutes.
Meanwhile, cut the bacon into 1-inch strips and place in a large bowl. Mix the onions with the bacon and add the honey, ancho powder, and chipotle powder. Season with salt, to taste. Roll 2 tablespoons of the mixture into each corn tortilla, making a cigar-shaped taquito.
Heat the canola oil in a large skillet over medium heat to 375 degrees and fry each taquito for about 1 ½ minutes, being careful not to overcrowd the pan. Once golden brown, remove from heat to a paper towel-lined plate. Serve with the chipotle aioli, and garnish with radishes.