These tacos are inspired by poc chuc, a rustic grilled pork with Mayan roots that is popular throughout the Yucatán, a coastal state in southeastern Mexico. We learned it from home cook Aidee Gonzalez, who seasons slices of pork with a sour orange juice marinade, then quickly cooks the meat on a hot comal (a griddle-like pan). The charred pork is paired with avocado, fresh onion and cilantro, often all tucked together inside warm corn tortillas. Sour oranges are difficult to source in the U.S., so our take on the dish looks to a combination of lime juice plus regular orange juice, as well as garlic and fresh cilantro, to recreate the tangy, zesty marinade. For ease, we thinly slice and pound the pork, then cook it briefly under the broiler, yielding a crisp, well-caramelized crust on both sides. Sharp red onion and quick-pickled habanero add crunchy freshness and heat to the finished dish.