Best Szechuan Pork Tacos Recipes
SZECHUAN PORK TACOS
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
Categories Appetizers
Time 1h55m
Yield 5 dozen.
Number Of Ingredients 16
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.
SZECHUAN PORK TACOS
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 @MakeItYours
Number Of Ingredients 16
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.
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