Meal Kit

Korean-Style Pork Tacos

with Sriracha mayo and slaw

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Let Home Chef throw a twist into your typical Taco Tuesday. These Korean-style 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. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    0.84 oz. Mayonnaise
  • 2 tsp. Sriracha
  • 4 oz. Slaw Mix
  • 10 oz. Ground Pork
  • Info
    1½ Tbsp. Gochujang Red Pepper Paste
  • 1 Tbsp. Minced Ginger
  • Info
    1 fl. oz. Garlic Sesame Sauce
  • Info
    6 Small Flour Tortillas
  • 1 Lime

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    760
  • Carbohydrates
    58g
  • Fat
    45g
  • Protein
    32g
  • Sodium
    1560mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches if necessary.

  • If using ground beef, follow same instructions as ground pork in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as ground pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare Ingredients and Make Sriracha Mayo

    Halve lime and juice.

    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 more Sriracha, if desired. Set aside.

  2. 2

    Make the Slaw

    In another mixing bowl, 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. Set aside.

  3. 3

    Start the Pork Mixture

    Place a large non-stick pan over medium-high heat.

    Add 2 tsp. olive oil, ground pork, and a pinch of salt to hot pan. Stir occasionally, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Drain excess liquid from pan, if desired.

  4. 4

    Finish the Pork Mixture

    Add white portions of green onions, half the gochujang, and ginger to hot pan. Stir constantly until aromatic, 45-60 seconds.

    Add garlic sesame sauce. Stir often until sauce thickens and coats pork mixture, 1-2 minutes.

    Taste, and add more gochujang, if desired. Remove from burner.

  5. 5

    Finish the Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

    Plate dish as pictured on front of card, placing pork mixture in tortillas and topping with slaw, Sriracha mayo, and remaining green portions of green onions. Bon appétit!

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