Hoisin Pork Tacos with Red Cabbage Slaw

When I was in sixth grade I somehow managed to get my hands on a contraband copy of Seventeen Magazine. I really have no idea how this happened, being that I grew up in the sticks and my access to any magazine other than my moms monthly Family Circle was pretty limited. But somehow it ended up in my possession. And I was immediately transfixed with the beauty. The ads. The glamour. It was so much more than my little country girl eyes had ever seen.

Never before had I been privy to such a treasure trove of life-altering teenage information. Never. 

And because this was the 1990s and the 1990s happened the be the age of George Michaels hit “Freedom” (if you’ve never heard this song or seen this iconic video, google it immediately) and supermodels were a huge thing, it would only stand to reason that the cover model of this particular magazine would be someone so fabulous and beautiful that she would immediately capture my attention and spurn my heart forward in a seemingly endless quest for unattainable supermodel perfection. I’m talking about the one and the only Nikki Taylor.

Yes, this magazine introduced this young country tweenager to the idea that otherwordly beauty is a thing to be coveted. That Supermodels are a thing and that physical perfection can be achieved with the right mascara and shade of blush. It was mind-opening for little 11-year-old Me. I could not believe that I had lived my whole life without realizing that it only took the right make-up (that was very conveniently advertised all over the pages of the magazine) to completely change my face. 

And after looking through the pages of this beautiful magazine I realized quite quickly that I no longer wanted my boring old face. Nope. I wanted the face of Nikki Taylor. And I meant to get it. 

Oh, how I tried. I worked hard in front of my tiny bathroom mirror to become her. I applied. I blended. I scrubbed. I tried again. Sadly though, being that I was a pudgy 12-year-old with some serious teenage acne and one heck of a wonky eyebrow (read that fun story here), it was never to be. And no matter how hard I tried, I would only ever be a sad imitation. 

Because I am not, in fact, Nikki Taylor at all.

No matter what I tried it was always just my reflection staring back at me in the mirror. And that was wildly disappointing, because, quite frankly, being me didn’t feel exciting or worthy. I didn’t have a gimmick, I didn’t have a thing. No supermodel looks to set me apart and no discernible talent that could bring the masses (or at least the cool kids) to my feet.

I didn’t figure out until I was much older that being a slightly bookish, unathletic girl that loves to read, write, cook and dance (badly) to 1990s hip hop was worthy. That I didn’t need a gimmick. That I was worthy of love and admiration just for being plain old Meaghan, no gimmicks, no bells, no whistles. Just me.

I wasted years trying on different things to make me into a person who felt whole and accepted and good enough. In high school, I tried being an athlete, a party girl, a theater kid, and more. As I grew, I tried being the pretty face, the girlfriend, the fashion plate, the mom, the wife, the employee.

I tried all of these things and more. And friends, I still felt this ache inside, like I wasn’t quite good enough. Nothing fit just right and nothing filled me up enough to cover that emptiness that sent me out searching in the first place. That kind of emptiness inside that you can cover up and forget about, you can live with it and function with it and even be happy at times. But it’s always there, a rumbling undercurrent that causes us to keep pushing, striving, moving to fill up.

It’s that emptiness that causes us to think once I’ll get married I’ll be complete or once I’m a mom I will feel fulfilled. It’s the emptiness that corporations count on, telling us that the key to filling it is climbing the ladder of success. It’s the emptiness that causes us to look at other grass and think it’s greener and causes us to get just so, so sad when we stare at Instagram and Facebook for too long. 

Guys, I tried forever to get this right. It was an undercurrent of my life for so long that I learned to live with it, accepting it as a part of the human condition. But it’s not. I know now that it doesn’t have to be.

I realized, after throwing on so many different things (because what else are these identities other than external things) that they would never be the key. Maybe I realized it because I was exhausted. Or broken. Or a combo of both. But I finally realized that I could only ever get rid of this aching emptiness if I stopped. I sat down. I got real with myself. I admitted that I was lost. And that trying on different things wasn’t working anymore.

I didn’t need a gimmick. I needed a savior. I needed help in the form of someone or something that told me that I am worthy, just as I am. No bells, no whistles, no gimmicks necessary. 

These words, friends, they’re so true. We don’t have to be anything but who we are. We need nothing else, nothing external to be valuable. We can stare with confidence at the face in the mirror and know that the reflection staring back at us is one that is “fearfully and wonderfully made.” We are loved. We are worthy. Not because of what we’ve done. Or what things we throw on. But because of who He is. He calls us His children and we are worthy because of that.

Once we try this thing on, this idea of being loved and valued and worthy, we can stop trying to be anything else. We can still love being a mother and a wife. And be the best employee and friend we can be. But that doesn’t define us. It takes the pressure of these things to make us. And it makes that empty ache subside before we even know it.

That is the freedom of knowing Christ. That is the freedom of the gospel. It lifts the burden right off of our shoulders. It puts it all in the loving hands of the one who loved us enough to die for us.

And that, my friends, is supermodel beautiful if I’ve ever seen it.

Hoisin Pork Tacos with Red Cabbage Slaw

In honor of not being gimmicky, I’m sharing a totally gimmicky recipe with you. One that takes #tacotuesday up a notch with the addition of a new flavor family. Because sometimes we can’t decide between Thai and Mexican. And this girl doesn’t think we should have to. 

These Hoisin Pork Tacos with Red Cabbage Slaw are one of those 10-minute meals that are so easy I almost feel guilty about sharing it as a recipe. It’s simply throwing some sauce together to go over some browned meat and put in a tortilla. The best part, though, in my opinion, is the slaw. This slaw can go on any taco and make it fabulous, not to mention the fact that it’s adding in some of those rainbow veggies that we all need yet we all don’t eat enough of. In just a few minutes of resting, this beautiful slaw makes your tacos fabulous.

Peace, love and gimmicks,

Meg

Hoisin Pork Tacos with Red Cabbage Slaw

March 4, 2020

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By: Meaghan Dawson

Ingredients

• For the slaw:
• 1/4 head of red cabbage, finely shredded
• 1/2 red onion, thinly sliced
• 1/3 cup rice wine vinegar
• 2 tablespoons sugar
• drizzle of sesame oil
• salt and pepper
• For the tacos:
• 1 lb ground pork (or chicken)
• 1/4 cup Hoisin Sauce (available in most grocery stores Asian aisle)
• zest and juice from 1 lime
• 1/2 teaspoon ground chili paste (or more if you want more heat. Sub Sriracha if you can't find)
• 1/4 cup soy sauce
• 3 cloves of garlic, minced
• 1 inch fresh ginger, grated
• Optional Toppings:
• sliced cucumbers
• cilantro
• Crispy chow mein noodles

Directions

• Step 1 Combine the cabbage and onion in a small bowl.
• Step 2 Add vinegar, sugar, oil and salt and pepper. Stir to coat.
• Step 3 Set aside until tacos are done, stirring occasionally.
• Step 4 In a small bowl, combine Hoisin sauce, zest and juice, chili paste and soy sauce. Stir to combine.
• Step 5 Heat one teaspoon oil in skillet, add pork and ginger and cook until browned, breaking up as you go along.
• Step 6 Pour in sauce and let cook for 1-2 minutes, until sauce is thickened and slightly reduced.
• Step 7 Serve on heated tortillas with slaw, meat, and optional toppings.

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