Meal Kit
Korean-Style Pork Tacos
with Sriracha mayo and slaw
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Eggs, Wheat, Sesame, Soy
Chef
Jimmy Madla
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)
- 10 oz. Ground Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
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1½ Tbsp. Gochujang Red Pepper Paste
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1 fl. oz. Garlic Sesame Sauce
- 2 Green Onions
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0.84 oz. Mayonnaise
- 1 Tbsp. Minced Ginger
- 2 tsp. Sriracha
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.
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Nutrition (per serving) 4PXdo1Pm
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Calories770
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Carbohydrates59g
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Net Carbs56g
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Fat45g
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Protein33g
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Sodium1730mg
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
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If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
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If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as ground pork in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as ground pork in Step 3, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes.
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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 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.
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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 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 Heat Tortillas and Finish 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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