Let Home Chef throw a twist into your typical Taco Tuesday. These Korean tacos are filled with garlic, sesame, and ginger-seasoned pork, topped with slaw, and given a kick with Sriracha-mayo. Trust us, after you taste this dish, tacos won't be relegated to Tuesdays anymore.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Combine mayonnaise and half the Sriracha in a mixing bowl. Taste, and add remaining Sriracha if desired.
Make the Slaw
Combine slaw mix, green portions of green onions (reserve a pinch for garnish), and 1 tsp. olive oil in another mixing bowl.
Start the Pork
Place a large non-stick pan over high heat. Add 2 tsp. olive oil, gochujang, and ground pork to hot pan and stir occasionally, breaking up meat, until browned all over, 3-5 minutes. Add white portions of green onions and ginger and stir constantly until aromatic, 45-90 seconds.
Finish the Pork
Add garlic sesame sauce to pan. Stir often until sauce thickens and coats pork mixture and no pink remains, 1-2 minutes.
Heat the Tortillas
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Alternatively, heat tortillas in a medium pan over medium-high heat until warm and pliable, 30-45 seconds per side.
Finish the Dish
Spoon pork inside tortillas and top with slaw and Sriracha-mayo. Garnish with remaining green portions of green onions.