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Close up of three Asian pork tacos on a white plate.
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5 from 20 votes

Asian Pork Tacos

This recipe for Asian Pork Tacos is an incredibly flavorful, fusion-style meal that's ready in under 30 minutes. Seasoned ground pork is topped with a zesty cabbage slaw and spicy mayo for a pop of delicious flavor in every bite.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Gluten Free, Low Carb, Mexican, Pork
Servings: 4 servings
Calories: 457kcal

Ingredients

Cabbage Slaw

  • 1 cup savoy cabbage (thinly sliced)
  • 1 tablespoon cilantro (roughly chopped)
  • 1/2 lime (juiced)
  • salt and pepper (to taste)

Spicy Mayo

Asian Pork Taco Filling

Instructions

Cabbage Slaw

  • Combine the cabbage, cilantro, and lime juice in a small bowl and season with salt and pepper to taste. Place in the refrigerator until you are ready to serve.
    1 cup savoy cabbage, 1 tablespoon cilantro, 1/2 lime, salt and pepper

Spicy Mayo

  • Combine the mayonnaise and sambal oelek in a small bowl and stir until evenly blended. Place in the refrigerator until you are ready to serve.
    1/2 cup mayonnaise, 1 tablespoon sambal oelek

Asian Pork Taco Filling

  • Add the olive oil to a large skillet over medium heat, then add the garlic and ginger. Cook for one minute, stirring frequently.
    1 tablespoon extra virgin olive oil, 2 cloves garlic, 1 tablespoon ginger
  • Add the ground pork and season with the salt and pepper.
    1 pound ground pork, 1/2 teaspoon salt, 1/4 teaspoon pepper
  • Cook, breaking up, until browned through, about 3-5 minutes.
  • Stir in the soy sauce, hoisin sauce, and sesame oil.
    2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 teaspoon sesame oil
  • Cook an additional 2-3 minutes until everything is heated through and the flavors are well combined.
  • Place the ground pork into taco shells, flour tortillas, or lettuce wraps and top with the cabbage slaw and spicy mayo.
    taco shells, flour tortillas, or lettuce for serving

Video

Notes

Tips and Techniques

  • You can substitute sriracha for the sambal oelek.
  • If preferred, you can add a touch of honey or sugar to the cabbage slaw. It is recommended to try the complete dish before making this adjustment.
  • Crumbled queso fresco and additional cilantro are excellent additional topping ideas for these Asian tacos.
  • Store leftovers separately in airtight containers in the refrigerator. Consume within 3-4 days.

How to Make This Recipe Gluten Free

To make this recipe gluten free, you will need to use gluten free soy sauce and gluten free hoisin sauce. Gluten free hoisin sauce can be harder to find, so you can also substitute an equal amount of brown sugar instead.
Serve on gluten free tortillas or as lettuce wraps.

How to Make This Recipe Low Carb

Swap out the soy sauce for coconut aminos and the hoisin sauce for a zero-carb brown sugar substitute.
Serve the tacos on low carb tortillas or as lettuce wraps.
** Nutritional information is an estimate and may vary. It does not include taco shells, tortillas, or lettuce for serving.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 8g | Protein: 24g | Fat: 38g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1327mg | Potassium: 435mg | Fiber: 1g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg