Tacos al pastor with a Japanese twist

Ingredients

While the original Tacos al pastor features marinated pork cooked on a vertical spit, our Japanese adaptation replaces the traditional spices with a blend of soy sauce, ginger, and mirin. We also incorporate Japanese ingredients such as miso, sesame oil, and nori to enhance the flavors. The tacos are garnished with pickled daikon radish and a drizzle of spicy wasabi mayo, giving them a distinct Japanese twist. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 500g (1.1 lb) thinly sliced pork shoulder 500g (1.1 lb) thinly sliced pork shoulder
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 8 small corn tortillas 8 small corn tortillas
• 1 cup pickled daikon radish, thinly sliced 1 cup pickled daikon radish, thinly sliced
• 1/4 cup mayonnaise 1/4 cup mayonnaise
• 1 teaspoon wasabi paste 1 teaspoon wasabi paste
• Nori sheets, cut into thin strips, for garnish Nori sheets, cut into thin strips, for garnish
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugars: 4g)
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, ginger paste, miso paste, sesame oil, brown sugar, garlic powder, onion powder, paprika, and black pepper. Mix well to create a marinade.
2. 2.
   Add the sliced pork to the marinade and toss until well coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat a grill or skillet over medium-high heat. Cook the marinated pork slices for 2-3 minutes on each side until cooked through and slightly charred.
4. 4.
   In a small bowl, mix mayonnaise and wasabi paste to create the spicy mayo.
5. 5.
   Warm the corn tortillas in a dry skillet or on a grill until soft and pliable.
6. 6.
   To assemble the tacos, place a few slices of grilled pork on each tortilla. Top with pickled daikon radish, a drizzle of spicy mayo, nori strips, and fresh cilantro.
7. 7.
   Serve the Tokyo Tacos immediately and enjoy the fusion of Mexican and Japanese flavors!

Treat your ingredients with care...

• Pork shoulder — For best results, choose thinly sliced pork shoulder or ask your butcher to slice it for you.
• Miso paste — Look for white or light-colored miso paste, as it has a milder flavor compared to darker varieties.
• Nori sheets — Toast the nori sheets lightly before cutting them into strips for a crispier texture.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of Japanese chili powder (shichimi togarashi) to the marinade.
• Experiment with different toppings such as sliced avocado, shredded cabbage, or a squeeze of fresh lime juice.
• If you can't find pickled daikon radish, substitute it with pickled cucumber or pickled ginger for a tangy crunch.
• For a vegetarian version, replace the pork with marinated tofu or grilled mushrooms.
• If you don't have access to corn tortillas, you can use lettuce leaves as a low-carb alternative.

Serving advice

Serve the Tokyo Tacos as a main course or as part of a Japanese-inspired feast. Accompany them with a side of steamed rice, a refreshing cucumber salad, and a bowl of miso soup for a complete meal.

Presentation advice

Arrange the tacos on a platter, garnishing them with a sprinkle of chopped cilantro and a few extra nori strips for an eye-catching presentation. Serve them alongside a small dish of spicy mayo for dipping.