Melt-in-your-mouth cochinita pibil is the Yucatán’s answer to BBQ pork. And with all of the slow roasting done for you, it couldn’t be easier to dig in on a Tuesday night.
In a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. In a separate frying pan over medium heat, warm the pork, about 3 minutes.
Meanwhile, in a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Slice the remaining ½ lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates and top with the black beans, pork, cabbage slaw, and pickled onions. Drizzle with the avocado salsa, finish with a few cilantro leaves, and serve warm.