SZECHUAN PORK TACOS

Szechuan Pork Tacos image

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

Provided by Taste of Home

Time 1h55m

Yield 5 dozen.

Number Of Ingredients 16

Ingredients

2 tablespoons Cajun seasoning
1 teaspoon brown sugar
1/4 teaspoon Chinese five-spice powder
2 pounds boneless pork shoulder butt roast
60 wonton wrappers
Cooking spray
1/3 cup hoisin sauce
2 tablespoons rice vinegar, divided
2 teaspoons plus 1 tablespoon lime juice, divided
1/2 teaspoon hot pepper sauce
1 teaspoon honey
1/2 teaspoon grated lime zest
4 cups Chinese or napa cabbage, finely shredded
1/4 cup shredded carrot
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced

Steps:

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., 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., 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., 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 : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 133mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.