Crispy Pan-Seared Szechuan Pork Tacos with Pickled Cabbage Slaw

These crispy pan-seared Szechuan pork tacos bring together bold flavors and satisfying textures. Ground pork is mixed with spicy-sweet Szechuan paste and fresh ginger, then pressed onto flour tortillas and pan-fried until golden and crispy. The result is a taco that’s crunchy on the outside and juicy on the inside.

Each taco is topped with a quick-pickled red cabbage slaw that adds a tangy crunch and a drizzle of spicy Sriracha mayo for extra heat. Crispy fried onions and fresh scallion greens finish the dish with a final layer of texture and color. Perfect for a weeknight dinner that feels like a special treat.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine mayonnaise with Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Set aside.
3. In a medium microwave-safe bowl, combine vinegar, half the ginger paste, ¼ cup water, 2 teaspoons sugar and a pinch of salt. Stir in cabbage. Microwave for 40-60 seconds. Set aside to pickle, stirring occasionally, until ready to serve.
4. In a second medium bowl, combine pork, scallion whites, Szechuan paste and remaining ginger paste. Form pork mixture into 6 2-inch meatballs. Place tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Feel free to reuse the plastic wrap as you go!
5. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time). Cook until pork is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and pork is cooked through, 30-60 seconds more. Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.
6. Drain slaw; stir in half the sesame seeds. Divide tacos between plates. Top with slaw and crispy fried onions; drizzle with Sriracha mayo. Garnish with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, ground chicken or turkey can be substituted for pork, though the flavor will be slightly different.

How do I make the slaw ahead of time?

The pickled slaw can be made up to a day in advance and stored in the refrigerator. Drain before serving.

Can I make these tacos gluten-free?

Use gluten-free tortillas and ensure your Szechuan paste and Sriracha are gluten-free. The recipe as written contains wheat.