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Moo Shu Pork Tacos

Moo Shu Pork Tacos

with Stir-Fried Veggies and Sriracha Mayo

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The original moo shu hails from northern China, where pork and veggies are typically served inside flat wheat pancakes. It seemed only natural for us to taco-ify the recipe, using warm flour tortillas to swaddle the savoury stir-fry. The sriracha mayo, however, is a border-hopping, decidedly non-traditional addition that delivers an addictive combo of spicy and creamy.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

227 g

White Mushrooms

2 unit

Green Onion

56 g

Radish, sliced

1 tbsp

Sesame Oil


1 tbsp

Moo Shu Spice Blend

113 g

Red Cabbage, shredded

¼ cup

Hoisin-Soy Sauce Blend

(ContainsSesame, Mustard, Soy, Gluten, Sulphites)

2 tbsp


(ContainsMustard, Sulphites, Egg)

1 tsp



6 unit

Flour Tortillas

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber4 g
Protein37 g
Cholesterol85 mg
Sodium1250 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
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl each measurement for 4 ppll): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut mushrooms into 1/4-inch pieces. Thinly slice green onions.


Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then white mushrooms and half the green onions. Cook, stirring occasionally, until mushrooms soften, 3-4 min.


Add pork and Moo Shu spice blend to the pan with mushrooms. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Stir in cabbage and hoisin-soy sauce blend. Cook, stirring occasionally, until cabbage wilts, 2-3 min. Season with pepper.


While pork mixture cooks, stir together mayo and 1/2 tsp sriracha in a small bowl. (NOTE: Reference Heat Guide in Start Strong).


Wrap tortillas in paper towels. Microwave, until warm and flexible, 1 min.


Divide pork mixture between tortillas. Top with radishes and remaining green onions. Dollop with sriracha mayo.