Tacos are perhaps one of the greatest food gifts Mexico has given to the world—but that doesn’t mean your tortillas have to be confined to strictly Mexican flavors. Filled with hoisin pork and miso-buttered corn, these dreamy umami delights are Asian-inspired and perfectly salty-sweet. Chinese 5-spice and a sesame-cilantro slaw add fragrant depth and a satisfying crunch to the mix.
When mincing any spicy chile, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward.
Our preferred cooking method for this recipe saves on cleanup by warming tortillas, cooking corn, and browning pork in the same pan. If you prefer to save on time, toast the tortillas and get the corn started as instructed, then grab a separate pan to cook pork simultaneously.
2 ears corn
1 lime, divided
⅛ ounce cilantro
1 Thai chile, divided
1 tablespoon sesame oil
1 ½ cups shredded red cabbage
6 flour tortillas
1 tablespoon unsalted butter
½ tablespoon miso paste
10 ounces ground pork
½ teaspoon Chinese 5-spice powder
3 teaspoons hoisin sauce
1 tablespoon canola oil
12″ large pan
Shuck corn, discarding husks and silk, and slice kernels off cobs into a bowl—try laying the cobs flat on your cutting board, rather than standing them on their ends, to safely cut 1 side at a time. Halve lime and set aside 1 half for slaw; cut remainer into wedges for serving. Rinse remaining produce. Pick cilantro leaves, discarding stems. Halve Thai chile lengthwise. Using a knife tip, discard seeds and stem, then mince (see Recipe Tip).
In a medium bowl, whisk together sesame oil, juice of ½ lime, and up to half of Thai chile (use less for milder heat, or omit it entirely). Add cabbageand cilantro and toss to coat. Season with ¼ teaspoon salt, then set aside until ready to serve.
Heat a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve. Reserve pan for cooking corn (see Recipe Tip).
Return pan from tortillas to medium heat and add butter. When butter is foamy, add miso, corn, and remaining Thai chile (remember: You can use less or skip it, depending on your spice preference). Cook, stirring occasionally, until corn is bright yellow and fully coated, about 4 minutes. Transfer miso corn to a bowl and cover loosely with foil to keep warm. Wipe pan clean and reserve for cooking pork.
Pat pork dry with paper towel. Heat 1 tablespoon canola oil in pan from corn over medium-high heat. When oil is shimmering, add pork and season with Chinese 5-spice powder and ¼ teaspoon salt. Cook, breaking up, until meat is cooked through and no longer pink, about 5 minutes. Stir in hoisin to coat—to save time, try using a pair of kitchen scissors to cut all 3 packets open together. Remove pan from heat.
Divide toasted tortillas between serving plates and top with hoisin pork. Layer with cabbage-cilantro slaw and miso corn—if it doesn’t all fit in your tacos, serve the remainder alongside. Squeeze over lime wedges and dig in!
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