4 green onions, whites and greens separated and sliced
8 mini flour tortillas
Oil spray or neutral oil, for the griddle
1½ cups store-bought Asian slaw or salad mix
1 tsp toasted sesame seeds
¼ cup Kewpie mayo
2 tbsp sriracha
1 tsp sesame oil
Directions
In a medium bowl, combine the ground pork, garlic paste, ginger paste, hoisin sauce, soy sauce, rice wine vinegar, sriracha, salt, pepper, and the white parts of the green onions. Mix well and let sit for 5–10 minutes.
In a small bowl, whisk together the Kewpie mayo, sriracha, and sesame oil. Set aside.
Lay the tortillas flat and spread a thin, even layer of the raw pork mixture over one side of each tortilla, pressing it all the way to the edges.
Preheat the Blackstone griddle to medium heat (about 350°F) and lightly spray or oil the surface. Place the tortillas pork-side down on the griddle and firmly press each one with a burger smasher to flatten. Cook for 3–4 minutes, until the pork is fully cooked and crispy around the edges.
Flip the tacos and cook the tortilla side for 1–2 minutes, just until lightly golden but still pliable.
Remove from the griddle and top each taco with Asian slaw, a drizzle of hoisin sauce and spicy mayo, the green parts of the green onions, and a sprinkle of toasted sesame seeds. Fold and serve immediately.
