Pork and Vegetable Tacos with Hoisin Mayo

These tacos take inspiration from the classic Chinese moo shu pork, swapping thin pancakes for warm flour tortillas. The filling is a quick stir-fry of ground pork, mushrooms, cabbage and scallions, seasoned with a savory spice blend and soy sauce.

The real star is the hoisin mayo-a simple mix of mayonnaise and hoisin sauce that adds a sweet and creamy finish. Top with fresh radishes and scallion greens for crunch and color.

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Ingredients

16 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

6 unit RadishesView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

2 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

8 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Moo Shu Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice scallions, keeping white and green parts separate. Thinly slice radishes. Finely chop mushrooms.
2. Heat a large 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. Season with salt and pepper. Break up the meat with a spatula and cook until no longer pink, about 4 minutes. Stir in soy sauce.
4. In a small bowl, combine mayonnaise, 2 tablespoons hoisin sauce and 2 teaspoons water. Stir until smooth, adding more water if needed for a drizzly consistency.
5. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap in foil and warm in a 425°F oven for 5 minutes.
6. Divide the pork and vegetable mixture among the tortillas. Drizzle with hoisin mayo and top with scallion greens and sliced radishes.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or even crumbled tofu work well in this recipe.

What can I substitute for hoisin sauce?

You can mix equal parts soy sauce and peanut butter with a little honey or brown sugar as a substitute.

How do I store leftovers?

Keep the filling and tortillas separate in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet and warm tortillas before serving.