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Asian Pork Tacos with Spicy Slaw

Author Laura Doerr


  • Leftover Slow Cooker Pulled Pork heated
  • 3-4 tbsp hoisin sauce
  • 4 scallions chopped
  • 6-8 small flour tortillas warmed
  • 1 bag 3 color coleslaw (red and green cabbage and carrots)
  • 1/4 cup light mayo
  • 1/4 cup fat free Greek yogurt
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tsp cider vinegar
  • 1 tbsp honey
  • salt and pepper


For the slaw

  1. In a medium bowl combine mayo, yogurt, sriracha, lime juice, honey, and salt and pepper. Whisk until combined. Add coleslaw and toss to coat. Set aside or cover and refrigerate until needed (can be made a few hours ahead of time).


  1. In a warm flour taco drop a heaping spoonful of pork. Top with a scoop of the spicy slaw. Drizzle with some of the hoisin sauce, and sprinkle a few scallions if desired. YUM!

Recipe Notes

I do not recommend leaving any of the ingredients out. The hoisin sauce (found in the Asian food section of your local store) is key for that sweet Asian flavor and the cold coleslaw adds a great crunchy texture.

You could use corn tortillas if you prefer, but to me the warm, fluffy, soft flour tortilla is just beautiful for these tacos!