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

Korean BBQ Pork Tacos with Asian Slaw

Published on February 10, 2023 | By

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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Ingredients

  • 1 pound Isernio’s Korean BBQ Pork
  • .
  • Asian Slaw
  • 2 cups cabbage (red + green), shredded
  • 1 cup cilantro, chopped
  • ½ cup carrots, shredded
  • ½ cup red bell pepper, thinly sliced
  • ¼ cup green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • ¼ cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • salt and pepper to taste
  • .
  • Sriracha taco sauce
  • ¼ cup sour cream or Greek yogurt
  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoons fresh lime juice
  • .
  • To serve:
  • 8 small flour tortillas

Instructions

  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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