Spicy Gochujang Pork Tacos with Cashew Crunch and Tangy Slaw

These pork tacos bring together sweet and spicy Korean-inspired flavors with a satisfying crunch. The ground pork is cooked with garlic, then simmered in a rich sauce made from hoisin and gochujang until thick and glossy. Stirring in cashews at the end adds a nutty texture that perfectly complements the tender meat.

To balance the heat, a simple tangy slaw made from coleslaw mix, mayonnaise and fresh lime juice adds a cool, creamy finish. Wrapped in warm flour tortillas and topped with cilantro, these tacos are a quick and delicious dinner that feels anything but ordinary.

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Ingredients

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

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Pick cilantro leaves from stems.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and garlic powder. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it will finish cooking in the next step). Carefully drain any excess grease from the pan.
3. Add hoisin sauce, gochujang and ¼ cup water to the pan with the pork. Cook, stirring often, until the sauce has thickened and the pork is cooked through, 2-3 minutes. Turn off heat; stir in 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, toss coleslaw mix with mayonnaise, ¼ teaspoon sugar, a squeeze of lime juice and a pinch of salt and pepper.
5. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide tortillas between plates. Fill with pork filling, slaw and cilantro leaves. Serve with 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. Cook until no longer pink, adjusting time as needed.

What can I use instead of gochujang?

If you don’t have gochujang, mix 1 tablespoon sriracha with 1 teaspoon miso paste or use extra hoisin with a pinch of cayenne.

How do I store leftovers?

Store the pork filling, slaw and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork in a pan and assemble fresh.