We love inventing new flavour combinations that work in tacos, and we think these Chinese takeaway inspired ones are some of our favourites. With loads of umami from mushrooms, hoisin sauce and tender pork, plus crisp lettuce and creamy aioli, this meal puts the fun into fusion!
chopped cos lettuce
long red chilli
hoisin sauce(ContainsSesame, Soya)
mixed sesame seeds(ContainsSesame)
mini flour tortillas(ContainsGluten)
garlic aioli(ContainsEggMay be presentTree Nuts)
soy sauce(ContainsSoya, Gluten)
rice wine vinegar (or white wine vinegar)
Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled)
In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar and the water.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and garlic and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned.
Add the carrot and sliced mushrooms to the pan and cook for 4-5 minutes, or until the mushrooms are tender. Add the hoisin sauce mixture and stir to combine. Cook for a further 2-3 minutes or until the mixture has thickened.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Take everything to the table. Build your tacos by spreading a layer of garlic aioli over the base of a tortilla. Add some chopped cos lettuce, a helping of the hoisin pork and mushroom mixture and garnish with the toasted mixed sesame seeds, coriander and long red chilli (if using)