with Gochujang Sauce & Tangy Slaw
One day, Sweet and Spicy Cashew Pork was feeling extra saucy (hoisin and gochujang will do that) and went shopping. “Ooh, check me out! This flour tortilla wrap is fabulous!” Yup, that’s how SSCP got a taco makeover. And like any outfit, no taco is complete without accessories. We crowned the whole ensemble with crunchy slaw and a sprinkle of cilantro. After all, good taste is always in fashion!
Allergens
Utensils
Tags
Ground Turkey
10 ounce
Mayonnaise
2 tablespoon
Lime
1 unit
Flour Tortillas
6 unit
Coleslaw Mix
4 ounce
Cashews
1.5 ounce
Garlic Powder
1 teaspoon
Hoisin Sauce
2 tablespoon
Cilantro
0.25 ounce
Gochujang Sauce
1 ounce
Sugar
0.25 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
Quarter lime. Pick cilantro leaves from stems.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and garlic powder. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step). Carefully drain any excess grease from pan.
Add hoisin, gochujang, and ¼ cup water (⅓ cup for 4 servings) to pan with pork. Cook, stirring often, until sauce has thickened and pork is cooked through, 2-3 minutes.
Turn off heat; stir in cashews and a squeeze of lime juice. Taste and season with salt and pepper if desired.
While pork cooks, in a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of salt and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates. Fill with pork filling, slaw, and cilantro leaves. Serve with remaining lime wedges on the side.
850
kcal
Calories
44
g
Fat
12
g
Saturated Fat
67
g
Carbohydrate
21
g
Sugar
2
g
Dietary Fiber
37
g
Protein
130
mg
Cholesterol
1280
mg
Sodium
with Pickled Carrots, Scallion Rice & Creamy Chili Sauce