Yield 4 servings
Mix up Taco night with these pork and cabbage tacos. They are fresh, tasty and chock-full of veggies!
Pork and Veggie filling
Prepare the pineapple salsa by mixing all the ingredients in a small bowl. Place in the fridge to chill and give the flavors time to merge.
Slice the scallions, separating the green and white parts. Set aside.
Shred the cabbage if needed and chop up the mushrooms small. Set aside.
Heat a large skillet over medium-high and begin to brown the pork with the scallion whites, ginger and garlic. Once the meat is broken up, add the mushrooms and cabbage with a pinch of salt and pepper. Continue to cook, tossing and mixing everything up until the meat browns totally and the moisture comes out of the veggies reducing in size about half, about 10-15 minutes.
While the meat and veggies are cooking, make the hoisin drizzle by combining yogurt and hoisin sauce until smooth. Add a tsp of water at a time until it reaches the desired consistency.
Stir soy sauce into the pork and cook for about 5 minutes or so allowing the moister to evaporate. Serve on your favorite tortillas (I like corn, the boys like flour) by adding the pork mixture and topping it with the pineapple salsa, hoisin drizzle, the green tops of the scallions and a squirt of lime juice.
Amount Per Serving
% Daily Value
Total Fat 21 g
Total Carbohydrates 24 g
Dietary Fiber 5 g
Sugars 12 g
Protein 24 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by GreenLiteBites at https://greenlitebites.com/moo-shu-pork-tacos-with-pineapple-salsa/