Spicy Vietnamese Pork Tacos
-
30 Minutes
Prep
30 Minutes Total
- 8 Servings
Ingredient List
- 1/2 cup mayonnaise
- 1 teaspoon Sriracha sauce
- 1 lb ground pork
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 cup shredded green cabbage
- 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced and halved English (hot house) cucumber
- 1/4 cup julienne (match-stick cut) radish
- 2 tablespoons chopped fresh cilantro leaves
- Lime wedges, if desired
Preparation
- In small bowl, mix mayonnaise and Sriracha sauce until blended. Cover and refrigerate until ready to use.
- In 10-inch nonstick skillet, cook pork over medium-high heat 7 to 8 minutes, stirring frequently, until thoroughly cooked; do not drain. Remove from heat. Stir in soy sauce and pepper flakes.
- Divide cabbage and pork mixture among heated tortilla bowls. Top with carrot, cucumber, radish, cilantro and Sriracha mayonnaise. Serve with lime wedges.
Expert Tips
- Try topping with more fresh toppings like sliced jalapeños or chopped green onions.
- Sriracha sauce is made from sun-ripened chiles, garlic, sugar and vinegar. Increase the Sriracha sauce in the mayonnaise for an extra kick.
- To save time, purchase shredded cabbage.
Nutrition
1 Taco Calories 300 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 1g); Protein 12g
% Daily Value: Vitamin A 25%; Vitamin C 4%; Calcium 4%; Iron 8%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 1/2 Medium-Fat Meat, 2 1/2 Fat
Carbohydrate Choice: 1
% Daily Value: Vitamin A 25%; Vitamin C 4%; Calcium 4%; Iron 8%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 1/2 Medium-Fat Meat, 2 1/2 Fat
Carbohydrate Choice: 1
