These succulent East-Asian Pork Tacos provide an incredible twist to your traditional taco experience. Delight in the medley of soft flour tortillas filled to the brim with juicy pork tossed with crunchy veggies, creating an extraordinary sweet and spicy combination. The garnish of a rich, velvety E...
Mix sliced green onions, minced ginger and garlic, thin sliced carrots, and shredded cabbage and set aside.
SAUCE
2
In a bowl, combine mayonnaise, juice of a lime, chili-garlic sauce, a pinch of salt and pepper. Whisk until smooth, cover, and refrigerate.
MEAT
3
In a large pan, heat sesame oil over medium-high heat. Add mushrooms and the white parts of the green onions and sauté. When the mushrooms soften, push them to the edges of the pan.
4
Now add ground pork to the pan. Cook until brown, breaking it up as it cooks. Once the pork is almost cooked, add the minced ginger and garlic from the vegetable mix and continue to cook until the pinkness is gone.
FLAVORING
5
In a separate bowl, whisk together cornstarch, soy sauce, chicken broth, hoisin sauce, and 2 tablespoons chili-garlic sauce until smooth. Set aside.
FINAL COOK
6
Add the cabbage and slice carrots into the pan. Stir for a minute, then pour in the sauce. Stir again allowing all ingredients to mix well and cook until the sauce thickens and the veggies are tender.
ASSEMBLY
7
Remove pan from heat and stir in green onion tops. Warm up the tortillas and fill them with the meat and vegetable mixture. Drizzle the creamy sauce prepared earlier over the top for added flavor.