Hoisin Pork Tacos with Stir-Fried Veggies and Creamy Mayo

These hoisin pork tacos put a delicious twist on classic flavors. Ground pork is stir-fried with mushrooms, cabbage and scallions, then seasoned with a savory spice blend and soy sauce. The real star is the simple hoisin mayo-a creamy, sweet and tangy sauce that ties everything together.

Serve the filling in warm flour tortillas and top with crunchy radishes and scallion greens. It’s a quick, satisfying meal that comes together in just 30 minutes.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Moo Shu Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, keeping whites and greens separate. Thinly slice radishes. Trim and finely chop mushrooms.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.
3. Add ground pork and moo shu spice blend to the pan with the vegetables. Break up the meat into pieces. Season with salt and pepper. Cook until pork is no longer pink, about 4 minutes. Stir in soy sauce. Remove from heat and set aside.
4. In a small bowl, combine mayonnaise, 1 tablespoon hoisin sauce and 1 teaspoon water. Stir until smooth, adding more water if needed to reach a drizzly consistency.
5. Wrap 4 tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap tortillas in foil and warm in a 425°F oven for 5 minutes.
6. Divide the pork and vegetable mixture among the warm tortillas. Top with sliced radishes, drizzle with hoisin mayo and sprinkle with scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well in this recipe.

Can I make the hoisin mayo ahead of time?

Absolutely! The hoisin mayo can be made up to 2 days in advance and stored in the refrigerator.

What can I use instead of flour tortillas?

Corn tortillas or lettuce wraps are great alternatives for a gluten-free or low-carb option.