Crispy Pan-Seared Pork Tacos with Spicy Szechuan Paste and Pickled Cabbage Slaw

These crispy pan-seared pork tacos bring together bold Szechuan flavors and satisfying crunch in every bite. Ground pork is mixed with spicy-sweet Szechuan paste and fresh ginger, then pressed directly onto flour tortillas and pan-fried until the meat is browned and the tortilla is toasted. The result is a taco that’s crispy on the outside and juicy on the inside.

Each taco is topped with a tangy quick-pickled red cabbage slaw, a drizzle of spicy Sriracha mayo and a sprinkle of crispy fried onions and scallion greens. The combination of heat, tang and crunch makes these tacos an unforgettable weeknight dinner.

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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

20 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

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating the white parts from the green tops.
2. In a small bowl, whisk together mayonnaise and Sriracha. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Set aside.
3. In a medium microwave-safe bowl, combine white wine vinegar, half the ginger paste, ¼ cup water, 2 teaspoons sugar and a pinch of salt. Stir in the shredded red cabbage. Microwave for 40-60 seconds. Set aside to pickle, stirring occasionally, until ready to serve.
4. In a second medium bowl, combine ground pork, scallion whites, Szechuan paste and the remaining ginger paste. Form the mixture into 6 meatballs (about 2 inches each). Place tortillas on a clean work surface. Put one meatball in the center of each tortilla. Cover a meatball with a piece of plastic wrap and flatten with your palm until the meat spreads almost to the edges of the tortilla. Repeat with remaining tortillas (you can reuse the plastic wrap).
5. Heat a drizzle of oil in a large nonstick pan over medium heat. Working in batches, carefully add the tortillas, meat side down, to the pan (cook 2 at a time). Cook until the pork is browned and almost cooked through, 2-3 minutes. Flip and cook until the tortillas are toasted and the pork is fully cooked, 30-60 seconds more. Transfer to a paper-towel-lined baking sheet and cover with foil to keep warm. Repeat with remaining tortillas, adding more oil between batches. If the pan gets too hot, lower the heat.
6. Drain the pickled slaw and stir in half the sesame seeds. Divide the tacos among plates. Top with slaw and crispy fried onions, then drizzle with Sriracha mayo. Garnish with scallion greens and the remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken or turkey would work well. Just adjust cooking time as needed to ensure it’s fully cooked.

How do I make the slaw ahead of time?

The pickled slaw can be made up to a day in advance. Store it in an airtight container in the refrigerator and drain before serving.

What can I substitute for Szechuan paste?

You can use a mix of chili garlic sauce and a pinch of five-spice powder or substitute with gochujang for a different flavor profile.