Sweet & Spicy Hoisin Turkey Tostadas
with Tangy Slaw & Sriracha Mayo
- Sesame
- Eggs
- Wheat
- Soy
Crispy tortillas make a perfect base for saucy ground pork and zesty coleslaw in this irresistible mash-up. Brown the pork with hoisin and chili sauces, load it onto those tostadas, then sprinkle on sesame seeds, pile on fresh slaw, and bring on the finale: a dollop of Sriracha mayo and squeeze of fresh lime juice to bring everything together.
Ingredients
10 ounce
Ground Turkey
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim and slice scallions, separating whites from greens. Quarter lime.
In a medium bowl, combine coleslaw mix, scallion greens, ¼ tsp sugar (½ tsp for 4 servings), juice from half the lime, and a pinch of salt.
In a small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over.
Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between two baking sheets; toast on middle and top racks, flipping tortillas and swapping rack positions halfway through.)
Toast on middle rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.
While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in sesame seeds, chili sauce, hoisin, and ¼ cup water (½ cup for 4 servings). Cook, stirring constantly, until sauce has thickened, 1-2 minutes.
Divide tortillas between plates; evenly top with pork and slaw.
Drizzle tostadas with as much Sriracha mayo as you like. Serve with remaining lime wedges on the side.
