This recipe for Asian Pork Wonton Tacos has been compensated by Collective Bias, Inc. and its advertiser. All opinions, ideas and recipes are mine alone. #RealFlavorRealFast #CollectiveBias
I can’t remember when it was, but years ago, I had wonton tacos at a restaurant in Milwaukee. I don’t remember the restaurant or who I was with, but I vividly remember those wonton tacos. Their flavor imprinted on my brain, I swear. I would think about them every once in a while, and I would tell myself to make them, but I never followed through. Now, I’m kicking myself for waiting so long. They were insanely easy to make.
Even the shells were simpler than I thought they would be. After reading about several ways to make them online – draping them over a deep baking dish, deep frying them with an aluminum foil mold, and wedging the wonton shells between cupcake tins – I settled on the cupcake method. I have a 24-cup muffin pan*, so I could get more done at one time with it. I skipped every other muffin cup so that the shells wouldn’t stick together and I ended up making way too many shells, but it was worth it.
For the pork, I used Smithfield® Marinated Fresh Pork in Roasted Garlic and Cracked Black Pepper. Walmart had so many flavors, it was hard to choose, but I also think using the mesquite would work really well too for this. Normally, a 1.5 pound tenderloin would take a little longer in the oven, so I cut mine into 4 portions, to speed things up a little, and I baked it for about 20 minutes. Luckily, the pork is already marinated, so I didn’t have to do any prep work before I popped it into the oven.
While the pork was cooking, I whipped up some cilantro coleslaw and Sriracha mayo. You could totally buy the spicy while you’re at the store though if you don’t want to make it, or completely skip it because the tacos are great without it.
Even with making the shells from “scratch”, this recipe still only took me about 30 minutes (minus the time I wasted testing different shell methods). It’s a perfect solution for any night of the week. It would even be a cute idea for party appetizer, because anything that’s mini makes a great appetizer, right?
For the shells:
- 24 wonton wrappers
For the pork:
- 1 – 1.5 pound Smithfield Roasted Garlic and Cracked Black Pepper Tenderloin, quartered
- 1/2 cup Korean barbecue sauce (or teriyaki sauce)
For the coleslaw:
- 1/2 16-ounce coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- Salt & pepper, to taste
For the Sriracha aioli:
- 1 cup mayonnaise
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon coarse salt
- Preheat oven to 425˚F.
- Turn a cupcake pan upside down. Spray with cooking oil. Position wonton tacos between cups so they hold the shape of taco shells. Bake for 3 – 4 minutes or until crispy. Repeat as needed until all wrappers have been baked.
- Place pork tenderloin pieces on a baking sheet . Bake for 15 – 20 minutes, or until pork reaches an internal temperature of 160˚F.
- While pork is roasting, stir coleslaw ingredients together in a bowl and whisk together aioli ingredients.
- Remove from pork from oven. Using two forks, shred meat. Transfer to a bowl and toss with barbecue sauce.
- Fill tacos shells with pork and coleslaw and top with aioli.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg