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.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare Ingredients and Make Sriracha Mayo
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime lengthwise and juice.
Combine mayonnaise and half the Sriracha in a mixing bowl. Taste, and add remaining Sriracha if desired. Set aside.
Make the Slaw
Combine slaw mix, green portions of green onions (reserve a pinch for garnish), 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt in another mixing bowl. Set aside.
Cook the Pork
Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, and a pinch of salt to hot pan. Stir occasionally, breaking up meat, until browned all over, 3-5 minutes.
If desired, drain fat from pan after pork is cooked.
Add white portions of green onions, gochujang, and ginger. Stir constantly until aromatic, 45-60 seconds.
Add garlic sesame sauce. Stir often until sauce thickens and coats pork mixture, 1-2 minutes.
Remove from burner.
Heat the Tortillas
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, placing pork mixture in tortillas and topping with slaw, Sriracha mayo, and reserved green portions of green onions. Bon appétit!