Korean Seared Pork Tacos
Korean seared pork tacos made with seared, tender bits of pork, mushrooms, and then topped with crunchy kimchi and a sriracha aioli sauce. Served in a warm flour tortilla.
Servings 2 People
Calories 446kcal
Ingredients
- 2 cups Pork pork loin or any cut precooked, chopped
- 1 cup Mushrooms diced
- 1 tablespoon Olive oil
- 2 medium Flour tortillas
- 1 tablespoon butter to warm tortillas
- 1 cup Kimchi
Sriracha aioli
- 1 tablespoon Sriracha
- 1 teaspoon Lemon juice
- 2 tablespoon Mayonnaise
- 1 teaspoon Gochujang (optional)
Seasoning (to taste)
- 1 tablespoon Hoisin sauce
- 1 teaspoon Black pepper
- ½ tablespoon Seasoning salt
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
Instructions
- Add the olive oil to a skillet and heat over medium. Add pork and diced mushrooms and cook for about 5-7 minutes (untlil mushrooms are tender and pork is seared).
- Combine seasonings with pork and mushrooms, continue cooking 1-2 minutes.
- Remove meat mixture from pan and set aside. Melt butter in the pan, and heat tortillas in butter, 30 seconds to 1 minute per side.
Sriracha aioli
- Combine sriracha, mayonnaise, lemon juice, and gochujang in a small bowl. Mix well.
Assemble tacos
- Layer the meat, kimchi, and then top with the sriracha aioli.
Notes
Gochujang can be omitted, it does add a bit more spice.
Use any cut of meat, or only use mushrooms for vegetarian version.
Corn tortillas would be an awesome substitution for flour.
Nutrition
Serving: 2People | Calories: 446kcal | Carbohydrates: 66g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 4756mg | Potassium: 1091mg | Fiber: 16g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 13mg | Calcium: 184mg | Iron: 6mg