Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice radishes. Trim, then finely chop mushrooms.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms, and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.

Add pork and moo shu spice blend to pan with veggies, breaking up meat into pieces. Season with salt and pepper. Cook until pork is no longer pink, about 4 minutes. Stir in soy sauce. Remove from heat and set aside.

In a small bowl, combine mayonnaise, 1 TBSP hoisin sauce (we sent more), and 1 tsp water. Stir until smooth, adding more water as needed to achieve a drizzly consistency.

Wrap 4 tortillas (we sent more) in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

Divide pork and veggie mixture between tortillas. Top with radishes, drizzle hoisin mayo over each, and sprinkle with scallion greens.