Spicy Vietnamese Pork Tacos

Spicy Vietnamese Pork Tacos

This recipe is so simple yet so trendy and fresh! You and your crew are going to absolutely love these tacos!
Prep 30 Minutes
Total Time 30 Minutes
Servings 8

Ingredient List

  • 1/2 cup (125 mL) mayonnaise
  • 1 teaspoon (5 mL) Sriracha sauce
  • 1 lb (500 g) ground pork
  • 1 tablespoon (15 mL) soy sauce
  • 1/4 teaspoon (1 mL) crushed red pepper flakes
  • 1 cup (250 mL) shredded green cabbage
  • 1 package (189 g) Old El Paso™ Soft Tortilla Bowls (8 Count), heated as directed on package
  • 1/2 cup (125 mL) shredded carrot
  • 1/2 cup (125 mL) thinly sliced and halved English (seedless) cucumber
  • 1/4 cup (50 mL) julienne (match-stick cut) radish
  • 2 tablespoons (30 mL) chopped fresh cilantro leaves
  • Lime wedges, if desired


  1. In small bowl, mix mayonnaise and Sriracha sauce until blended. Cover and refrigerate until ready to use.
  2. In 10-inch (25 cm) nonstick skillet, cook pork over medium-high heat 7 to 8 minutes, stirring frequently, until thoroughly cooked; do not drain. Remove from heat. Stir in soy sauce and pepper flakes.
  3. Divide cabbage and pork mixture among heated tortilla bowls. Top with carrot, cucumber, radish, cilantro and Sriracha mayonnaise. Serve with lime wedges.

Expert Tips

  • Time Saver! Packaged coleslaw mixes make a great topping for these tacos and saves you shredding the cabbage and carrots.
  • Top these tacos with other fresh toppings like sliced jalapeños or chopped green onions.
  • If you are assembling the tacos rather than letting people top their own, it is a good idea to leave off the cilantro and place in a small bowl on the table as a serve yourself topping. Cilantro tends to be a love it or hate it thing.