Korean BBQ Tacos

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Spring 2016

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Korean BBQ Tacos

Korean BBQ Tacos
1 lb. boneless Raley's center cut pork loin chops
1 (7- oz.) package Passage to Korea BBQ Beef Stir-Fry Sauce
2 tsp. sriracha sauce
2 tsp. unseasoned rice vinegar
1 tsp. agave nectar
1 tsp. sesame oil
1½ cups shredded purple cabbage
8 small radishes, thinly sliced
8 small handmade-style flour or corn tortillas
Sliced green onions
Fresh cilantro leaves

Serve with additional sriracha sauce for extra heat.

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Grill pork over medium heat for 5 to 7 minutes on each side or until pork reaches 145°F on a meat thermometer.

2. While pork is cooking, place stir-fry sauce in a small skillet and cook over medium heat for a few minutes or until thickened.

3. Stir together sriracha sauce, vinegar, agave nectar and sesame oil in a medium bowl; add cabbage and radishes and toss well to coat.

4. Cut pork into small bite-size pieces and toss with stir fry sauce. Spoon into tortillas and top with cabbage mixture, green onions and cilantro.

Nutritional Information:
436 calories, 27 g protein, 14 g total fat (4 g sat., 0 g trans), 53 g carbohydrate, 5 g fiber, 17 g sugar, 57 mg cholesterol, 1,325 mg sodium, 14 points


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