Korean BBQ pork tacos with asian slaw and sriracha sauce on a cutting board

Korean BBQ Pork Tacos with Asian Slaw

You can’t go wrong with a fully loaded Korean BBQ Pork taco – because we know how much you all love a good twist on tacos. 

Korean BBQ Pork tacos are a unique take on taco night. We take Isernio’s marinated Korean BBQ Pork, serve it over warm flour tortillas, and top it off with an Asian Slaw and a drizzle of Sriracha-lime crema taco sauce! 

Serve it as an appetizer. Serve it as a main dish. Serve it to a hungry crowd. This Korean BBQ taco recipe is unexpected and easy to make. There won’t be much left over; we can guarantee that.

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  1. Make your Asian Slaw. In a medium bowl, combine the cabbage, cilantro, carrots, bell pepper, green onion, both oils, rice wine vinegar, soy sauce, honey, and a few cracks of salt and pepper. Toss until thoroughly mixed. Season to taste with salt and pepper. Set aside.
  2. Make your Sriracha-lime taco sauce. In a small bowl, combine sour cream, Sriracha hot sauce, and lime juice. Mix well and set aside until ready to serve.
  3. Cook the pork. Heat a skillet or wok over medium-high heat. Add Korean BBQ Pork and cook over medium heat, breaking up the meat with a wooden spoon into small pieces until the pork has cooked through, about 5-7 minutes (internal temperature should reach 165F).
  4. To serve. Warm 8 small flour tortillas and place them on a platter. Fill each tortilla with Korean BBQ Pork and approximately 1/4 cup slaw. Top with a drizzle of Sriracha-lime sauce, and dig-in!

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