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Epic Korean Pulled Porkless Tacos

by Jenn Zimmerman

 

We're finding all the ways to savour our new Epic Pulled Porkless Soy & Shiitake Shreds. Our latest recipe for Korean Pulled Porkless Tacos is seriously delicious, insanely fast, and kid-approved for a winning weeknight meal.

Serves 6-8

Ingredients
  • 2 Packs Epic Pulled Porkless Soy & Shiitake Shreds
  • 2 TBSP cooking oil
  • 12 mini corn or flour tortillas (soft)
  • 1/2 small red cabbage, finely shredded
  • 1/4 cup seasoned rice vinegar
  • 2 TBSP tamari
  • 1 TBSP coconut sugar (or regular sugar if you don't have)
  • 2 pinches red chili flakes
  • 3 green onions, chopped
  • 1 Tsp toasted sesame seeds
  • 3 Lebanese cucumbers, diced
  • 2 TBSP sambal oelek chili sauce
  • 4 TBSP mayo (plant-based or conventional)
  • Cilantro, roughly chopped
Preparation
  1. In a medium bowl, whisk together the rice vinegar, tamari, coconut sugar and chili flakes. Add the shredded cabbage and 1/2 the green onions. Toss to combine and sprinkle with sesame seeds. Set aside.
  2. In a small bowl, mix your hot sauce by combining the sambal oelek with mayo. Set aside.
  3. In a large non-stick pan, heat cooking oil over medium heat. Add the Epic Pulled Porkless Soy & Shiitake Shreds and cook according to package instructions. Meanwhile, pop the tortillas in the microwave for 15 seconds to warm.
  4. Serve family-style and build your own tacos. Top with cilantro and remaining green onions + hot sauce.
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