What
you need,
3
cups or so of leftover pulled pork, warmed in the microwave
6
small corn tortillas
1
cup vegetable or canola oil for frying
1
cup mayo
1
tbsp. sriracha sauce or more if you want more spice
1
tbsp. fresh squeezed lime juice
1
tsp. soy sauce
2
cups left over coleslaw from your pulled pork dinner, or make new stuff if you
need to, I did.
Start
by making the sriracha mayo. In a small bowl stir together the mayo, sriracha
sauce, lime juice and soy sauce. Put it in the fridge until you are ready to
use it.
Heat
the oil in a large frying pan over medium high heat until shimmering.
Carefully
fry the tortillas one at a time into a taco shell shape. It took me a couple of
tries to get a technique down for this. I used 2 pairs of tongs, held half the
tortilla down in the oil with one pair of tongs and held the other half up into
the taco shell shape with the second pair of tongs. Carefully flip it over once
the first side is golden and crisp.
Set
the cooked taco shell upside down on a paper towel lined plate to drain.
Repeat
with as many tortillas as needed, I did 3 each. Good thing I didn’t do more or
we would have just eaten more!
Start
with a lovely taco shell.
Spoon
some sriracha mayo in the taco shell. As you can see my in house taste tester
REALLY liked the spicy mayo‼
Then
pile on some of warm pork.
Top with a big scoop of coleslaw.
Stuff
in your face!
Jen of My Tiny Oven
