Pork and Vegetable Tacos with Hoisin Mayo

These pork and vegetable tacos take inspiration from the classic Chinese stir-fry, swapping traditional wrappers for warm flour tortillas. The savory filling of ground pork, mushrooms and cabbage gets a boost from a sweet and creamy hoisin mayo that ties everything together.

Ready in just 25 minutes, this recipe is perfect for a quick weeknight dinner. The hoisin mayo adds an irresistible sweet-savory kick that makes these tacos stand out.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Moo Shu Spice BlendView ingredient guideLike ingredientDislike ingredient

1 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, 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. 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. Remove from heat and set aside.
4. In a small bowl, combine mayonnaise, 1 tablespoon hoisin sauce and 1 teaspoon 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 warm tortillas. Drizzle hoisin mayo over each and top with scallion greens and sliced radishes.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

What can I substitute for hoisin sauce?

Try a mix of soy sauce, peanut butter and a little honey or brown sugar as a substitute.

How do I store leftovers?

Store the filling and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat filling in a skillet.