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Prep 30min
Total50min
Servings8
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Ingredients
Pork and Glaze
1
tablespoon vegetable oil
1
lb thinly sliced pork cutlets, cut into thin strips
1
teaspoon salt
1
teaspoon Sriracha sauce
2
tablespoons honey
1
teaspoon white vinegar
Pickled Slaw
1
cup julienne-cut carrots
1
cup julienne-cut daikon radish
1/4
cup white vinegar
1
tablespoon honey
Sriracha Mayonnaise
1/2
cup mayonnaise
2
teaspoons Sriracha sauce
Tortillas and Toppings
8
totillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), heated as directed on package
2
jalapeño chiles, thinly sliced
1/2
bunch fresh cilantro sprigs
1/4
English (seedless) cucumber, thinly sliced (about 1/2 cup)
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Steps
1
In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
2
In medium bowl, mix Pickled Slaw ingredients; set aside.
3
In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.
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Look for pork cutlets in the meat/butcher shop section of the supermarket; they typically are thinly sliced, tenderized pieces of loin meat. If you have trouble locating, simply buy a small piece of pork loin, slice thinly, and pound with a meat mallet until thin and tenderized.
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