Grilled Yucatán Poc Chuc Pork Tacos

Serves 4 · 25 min prep · 12 min cook

Ingredients

• 1 1/2 lb pork loin or sirloin steaks, sliced 1/2-inch thick
• 3/4 cup bitter orange juice or mix of orange and lime juice
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 1/2 tsp kosher salt
• 1 large white onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 habanero or serrano, minced (optional)
• 12 corn tortillas
• 2 avocado, sliced
• 4 radishes, thinly sliced
• 1 lime lime wedges

Instructions

1. 1Place the pork slices in a shallow dish. Whisk bitter orange juice (or orange-lime mix) with garlic, oregano, salt, and black pepper.
2. 2Pour the marinade over the pork, turning to coat every piece. Marinate 20 minutes at room temperature (or up to 2 hours cold).
3. 3While pork marinates, toss half the sliced onion with salt and a squeeze of lime; set aside for topping. Keep remaining onion for grilling.
4. 4Preheat a grill or grill pan to high heat, about 450°F. Oil the grates lightly.
5. 5Remove pork from marinade, letting excess drip off. Grill 2 to 3 minutes per side until well-charred outside and just cooked through (145°F internal). Do not overcook.
6. 6In the last minute, throw the remaining onion slices on the grill and char lightly until softened and marked.
7. 7Transfer pork to a cutting board and rest 3 minutes. Slice thinly against the grain into bite-size strips.
8. 8Warm corn tortillas on the grill 20 to 30 seconds per side until pliable and lightly toasted. Stack and wrap in a clean towel.
9. 9Build tacos: layer pork, grilled onion, pickled raw onion, cilantro, optional minced chile, avocado, and radish. Squeeze lime over each. Serve immediately while the pork is hot and citrusy.