Spicy Gochujang Pork Tacos with Crunchy Cashew Slaw

These pork tacos bring together bold flavors with a sweet and spicy kick. The ground pork is cooked with hoisin and gochujang sauce, then topped with crunchy cashews and a tangy coleslaw. Wrapped in warm flour tortillas, they make a satisfying meal that’s ready in no time.

Perfect for busy weeknights, this recipe uses just one pan for the filling, making cleanup a breeze. The combination of creamy slaw, crunchy nuts, and savory pork creates a delightful texture in every bite.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 pan.
3. Add hoisin sauce, gochujang sauce, and ¼ cup water (⅓ cup for 4 servings) to the pan with pork. Cook, stirring often, until sauce has thickened and 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 pork cooks, in a medium bowl, toss coleslaw mix with mayonnaise, ¼ teaspoon sugar (½ teaspoon for 4 servings), 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 a different protein instead of pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed.

Is this recipe gluten-free?

No, the recipe contains flour tortillas and hoisin sauce which typically contain wheat. Use gluten-free tortillas and tamari instead of hoisin for a gluten-free version.

Can I make the slaw ahead of time?

Yes, you can prepare the slaw up to a day in advance. Keep it refrigerated and toss again before serving.