Pork and Mushroom Tacos with Hoisin Mayo

This recipe takes inspiration from the classic Chinese moo shu pork, traditionally served with thin wheat wrappers. Here, we’ve swapped those wrappers for warm flour tortillas, creating a delicious fusion taco that’s perfect for a quick weeknight meal.

The star of the show is the savory pork and mushroom filling, stir-fried with shredded cabbage and scallions. A drizzle of homemade hoisin mayo adds a sweet and creamy finish, while sliced radishes provide a fresh crunch. Ready in about 30 minutes, these tacos are sure to become a family favorite.

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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. Thinly slice scallions, separating white and green parts. Thinly slice radishes. Finely chop mushrooms.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms and shredded 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. Break up the meat with a spoon and 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, hoisin sauce and 1 teaspoon water. Stir until smooth, adding more water if needed to reach 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 veggie 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 even crumbled firm tofu would work well in this recipe.

What can I substitute for moo shu spice blend?

You can use Chinese five-spice powder or a blend of equal parts cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorns.

Can I make these tacos gluten-free?

Yes, use gluten-free tortillas and tamari instead of soy sauce. Ensure your hoisin sauce is gluten-free as well.