Szechuan Pork Tacos
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
YIELD: 5 dozen.
East meets South and Tex-Mex for savory, flavorful Chinese taco. It makes a lot so use for an appetizer party or as a potluck dish.—Taste of Home Test Kitchen
Ingredients
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2 tablespoons Cajun seasoning
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1 teaspoon brown sugar
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1/4 teaspoon Chinese five-spice powder
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2 pounds boneless pork shoulder butt roast
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60 wonton wrappers
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Cooking spray
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1/3 cup hoisin sauce
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2 tablespoons rice vinegar, divided
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2 teaspoons plus 1 tablespoon lime juice, divided
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1/2 teaspoon hot pepper sauce
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1 teaspoon honey
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1/2 teaspoon grated lime zest
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4 cups Chinese or napa cabbage, finely shredded
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1/4 cup shredded carrot
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2 green onions, thinly sliced
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1 jalapeno pepper, seeded and minced
Directions
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1.
Combine the Cajun seasoning, brown sugar and five-spice powder; rub over pork. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until meat is tender.
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2.
Spray 10 wonton wrappers with cooking spray. Fold each wrapper in half diagonally and place over the edge of a 13x9-in. baking pan. Bake at 350° for 5-7 minutes or until golden brown. Remove from the pan and immediately pull wrappers apart gently, forming taco shells; set aside. Repeat with remaining wrappers.
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3.
When pork is cool enough to handle, shred meat with two forks; place in a large bowl. Combine the hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons lime juice and pepper sauce; add to pork and toss to coat.
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4.
In a large bowl, combine the honey, lime zest and remaining rice vinegar and lime juice. Add the cabbage, carrot, onions and jalapeno; toss to coat. Spoon pork mixture into taco shells; top with coleslaw.
Nutrition Facts
1 appetizer: 58 calories, 2g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.
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