Salpicón Taco

3 medium plum tomatoes, diced
3 medium radishes, finely diced
1/2 cup finely diced red onion
1/2 cup peeled, seeded, and diced cucumber
2 teaspoons fine sea salt, plus more to taste
2 medium habanero chiles, halved
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 pound 3/4-inch-cubed cooked skirt steak, flank steak, or pork shoulder
2 tablespoons chopped fresh cilantro
1 medium avocado, diced
8 (6-inch) white corn tortillas, warmed

Stir together tomatoes, radishes, onion, cucumber, and salt in a medium bowl; let stand until juicy, about 5 minutes. Stir in chiles, orange juice, and lime juice. Stir in meat and cilantro. Gently fold in avocado. Add salt to taste. Serve with corn tortillas.

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