Crispy Pork Tostadas with Hoisin Glaze and Sriracha Lime Slaw

These crispy pork tostadas are a delicious fusion of savory, sweet and spicy flavors. Ground pork is cooked with hoisin sauce and sweet chili sauce, then piled onto crispy flour tortillas. A tangy lime coleslaw and a drizzle of Sriracha mayo add freshness and heat, making every bite irresistible.

Perfect for a quick weeknight dinner or a fun weekend meal, these tostadas come together in under 30 minutes. The combination of textures-crunchy tortilla, tender pork and crisp slaw-will have everyone coming back for more.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Trim and slice scallions, separating white and green parts. Cut lime into quarters.
2. In a medium bowl, combine coleslaw mix, scallion greens, ¼ teaspoon sugar, juice from half the lime and a pinch of salt. Toss well and set aside.
3. In a small bowl, mix Sriracha and mayonnaise. Add water 1 teaspoon at a time until the mixture is thin enough to drizzle. Set aside.
4. Drizzle tortillas with 1 tablespoon oil (use 2 tablespoons for 4 servings) and rub to coat both sides. Arrange on a baking sheet in a single layer. Prick each tortilla several times with a fork. Toast in the oven for 4-5 minutes per side, flipping halfway, until lightly golden and crispy. Watch carefully to avoid burning.
5. While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and scallion whites. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in sesame seeds, sweet chili sauce, hoisin sauce and ¼ cup water (½ cup for 4 servings). Cook, stirring constantly, until sauce thickens, 1-2 minutes.
6. Divide crispy tortillas among plates. Top with pork mixture and coleslaw. Drizzle with Sriracha mayo and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up faster, so adjust baking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat tortillas in the oven to maintain crispness.

Can I make the Sriracha mayo ahead of time?

Absolutely! The Sriracha mayo can be prepared up to 3 days in advance and stored in the fridge.