Asian Pork Tacos

5 from 4 votes

Asian Pork Tacos feature soft, warm flour tortillas filled with a sweet-and-spicy pork and veggie mix and topped with a zesty spicy mayo for the perfect finish!

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: Asian

Keyword: Asian Pork Tacos

Servings: servings

Author: Chelsea Lords

Cost: $11.62

Equipment

Large cast-iron pan

Ingredients

Pork & Tacos

1 tablespoon toasted sesame oil or vegetable oil
2 cups diced mushrooms see note 1
1 bunch green onions divided
1-1/2 pounds ground pork 85/15
1-1/2 tablespoons minced ginger
1-1/2 tablespoons minced garlic
2 cups shredded carrots or matchstick
1 (10-ounce) bag shredded cabbage see note 2
Flour tortillas see note 3
Lime wedges optional
Cilantro optional

Stir-Fry Sauce

1 tablespoon cornstarch
2 tablespoons soy sauce
1/3 cup reduced-sodium chicken broth
1/2 cup hoisin sauce see note 4
2 tablespoons chili-garlic sauce see note 5

Creamy Sauce (Optional)

1/2 cup mayo see note 6
2 juicy limes
2 teaspoons chili-garlic sauce

US - Metric

Instructions

Zest limes with a zester to get 1/2 teaspoon zest. Juice the limes using a citrus juicer to get 3 tablespoons lime juice. Set aside.
Combine mayo, lime zest, lime juice, and 2 teaspoons chili-garlic sauce. Season with a tiny pinch of salt and pepper. Whisk until smooth; cover and chill in the fridge until ready to use.
Wash, dry, and dice mushrooms into small pieces. Thinly slice green onions and separate into 2 parts—the white and the green. Mince ginger and garlic.
Heat sesame oil in a large cast-iron pan over medium-high heat. Once oil is hot, add mushrooms and the white portion of the green onions. Sauté, stirring occasionally, until mushrooms soften, 3–4 minutes. Press the mushrooms and onions to the edges of the pan.
Add pork to the center of the pan. Brown the pork, breaking up as you cook until it’s mostly cooked through, 3–5 minutes. Add in the ginger and garlic and continue to cook and break up the pork until it’s no longer pink—about 2–3 minutes.
While pork is cooking, whisk together cornstarch and soy sauce in a medium bowl until completely smooth. Once smooth, add in chicken broth, hoisin sauce, and 2 tablespoons chili-garlic sauce. Whisk until smooth and set aside.
Add in cabbage and matchstick carrots. Stir for 1 minute, then add in the sauce. Cook and stir until the sauce is thickened and glossy and veggies are tender, about 2–3 more minutes. Remove from heat. Stir in the green onion tops.
Cook tortilla shells or warm through (see note 7). Load up tortillas with 1/4 cup (38g) meat filling and then drizzle on sauce. If desired, top with fresh cilantro and serve with lime wedges to drizzle on top. Enjoy promptly! If you fill each taco with 1/4 cup meat, you should get about 28 tacos!

Video

Notes

Note 1: Pretty much any mushrooms will work, I typically use Baby Bella or Crimini. Two cups is about 5–6 ounces of mushrooms.

Note 2: Instead of shredding a full cabbage, pick up a bag of already shredded cabbage—so easy and it cooks down so quickly! The only ingredient on the package should be green cabbage—avoid the veggie blends.

Note 3: Flour tortillas are best for these tacos—these Tortilla Land tortillas are my favorite—they’re easy, so fresh tasting, and completely perfect right off the heat (not sponsored).

Note 4: I recommend Lee Kum Kee’s sauce for this recipe. Hoisin sauce can vary a lot from brand to brand, so if there is a brand you know you love, feel free to use that; otherwise, use Lee Kum Kee’s for best results.

Note 5: This is spicy and adds some heat to the tacos! Without this ingredient, the flavor will be lacking, but if you’re overly sensitive to spice, you can slightly reduce it. I also tested this recipe with sriracha sauce and, while not the same, it worked. I liked 1 tablespoon of Sriracha best in the pork mixture—2 was too hot—and 1 tablespoon in the sauce.

Note 6: Use a good (not sweet) mayo like Hellman’s Best Foods. If you don’t want to add the spicy mayo sauce, drizzle lots of fresh lime on top of the pork mixture instead. The lime will add much-needed acidity and freshness! If you’d like a spicier sauce, add more chili-garlic sauce.

Note 7: If not using the fresh tortillas that need to be cooked, I recommend warming tortillas first using one of the methods below:

Char the tortillas: Spray both sides with olive oil cooking spray and char directly over gas flames for a few seconds. Use tongs to flip until lightly charred and soft. Fold in half immediately and keep warm under a kitchen towel.
Heat in a skillet: Spray both sides with cooking spray and cook in a nonstick skillet for 10–15 seconds per side. Fold in half immediately and keep warm under a kitchen towel.
Microwave: Wrap in paper towels and microwave for 20 seconds until warm and pliable.

Nutrition Note: Nutrition information is for 1 serving, which is about 4 or 5 street-taco-size tacos.

Storage: The sauce may make more than what you use, but better more than less! Store leftovers in an airtight container for up to a week.

Nutrition