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Moo Shu Pork Tacos

Moo Shu Pork Tacos

with Stir-Fried Veggies and Hoisin Mayo

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The original moo shu hails from northern China, where the mix of pork and veggies is typically served with thin, flat wheat wrappers. So it didn’t seem to be too much of a stretch to us to taco-ify the recipe, using warm flour tortillas to swaddle the savory stir-fry. The hoisin mayo, however, is a border-hopping, decidedly non-traditional addition that delivers an addictive combo of sweet and creamy.

Tags:Child friendlyFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce

Ground Pork

6 unit


8 ounce

Shredded Red Cabbage

1 jar

Hoisin Sauce Jar


2 jar



8 unit

Flour Tortilla


8 ounce


4 unit


1 ounce

Soy Sauce

(ContainsSoy, Wheat)

2 teaspoon

Moo Shu Spice Blend

Not included in your delivery

2 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber3 g
Protein27 g
Cholesterol85 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice radishes. Trim, then finely chop mushrooms.


Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms, and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.


Add pork and moo shu spice blend to pan with veggies. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until no longer pink, about 4 minutes. Stir in soy sauce.


In a small bowl, combine mayonnaise, 2 TBSP hoisin sauce (we sent more), and 2 tsp water. Stir until smooth, adding more water as needed to achieve a drizzly consistency.


Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.


Divide pork and veggie mixture between tortillas. Drizzle hoisin mayo over each and sprinkle with scallion greens and radishes.