Sweet and Spicy Cashew Pork Tacos with Gochujang Slaw

These sweet and spicy cashew pork tacos bring together bold Asian flavors in a quick, one-pan meal. The pork is cooked with hoisin and gochujang for a savory-sweet kick, then topped with a creamy, tangy slaw and crunchy cashews.

Warm flour tortillas hold it all together, making this an easy weeknight dinner that’s ready in just 20 minutes. Perfect for when you want something flavorful without a lot of fuss.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Pick the cilantro leaves from the stems and set aside.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground pork and garlic powder. Cook, breaking the meat into pieces, until browned, about 4-5 minutes. Carefully drain any excess grease from the pan.
3. Add hoisin sauce, gochujang and ¼ cup water (⅓ cup for 4 servings) to the pan with the pork. Cook, stirring often, until the sauce thickens and the pork is cooked through, about 2-3 minutes. Turn off the heat; stir in the cashews and a squeeze of lime juice. Taste and season with salt and pepper if desired.
4. While the pork cooks, in a medium bowl, combine the coleslaw mix, mayonnaise, ¼ teaspoon sugar (½ teaspoon for 4 servings), a squeeze of lime juice and a pinch of salt and pepper. Toss to coat.
5. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates. Fill with the pork mixture, top with slaw and garnish with cilantro leaves. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just adjust cooking time as needed to ensure they are fully cooked.

What can I use instead of gochujang?

You can substitute sriracha or another chili paste mixed with a little sugar to mimic the sweet-spicy flavor.

How do I store leftovers?

Store the pork filling and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a pan and assemble tacos fresh.