KOREAN STYLE PORK TACOS WITH KIMCHI SLAW
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KOREAN STYLE PORK TACOS WITH KIMCHI SLAW
35 MINS | 4 servings
Ingredients:
- 1 Hatfield® Honey Garlic Teriyaki Pork Tenderloin
1 Tbsp. Canola oil
Kimchi Slaw:
- 1 package coleslaw mix
- 4 scallions, thinly sliced on the bias
Kimchi dressing:
- 1Tbsp. chili paste
- 1 Tbsp. fish sauce
- 1 Tbsp. mirin
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. canola oil
- 1 lime, zest and juice
- 12 Tortilla, corn or flour
- 1 pack radishes, thinly sliced
- Cilantro leaves
- Lime wedges
Preparation:
- Slice tenderloin into medallions. Set aside.
- In a medium bowl, combine dressing ingredients and whisk until incorporated. Add the slaw mix and scallions toss together. Set aside.
- In a large skillet over high heat add the canola oil and cook medallions for 2 minutes on each side until cooked through. Set aside.
- Warm tortilla in oven or in a cast iron skillet.
- To assemble: Top warm tortilla with pork, slaw, radishes and cilantro. Squeeze lime for additional flavor.
