If you’re craving a fresh and fun twist on tacos that bursts with flavor and texture, this Smashed Dumpling Street Tacos Recipe is your perfect go-to. Imagine juicy, savory ground pork and beef pressed and crisped against warm flour tortillas, topped with a crunchy, tangy slaw and a drizzle of spicy sriracha mayo—all inspired by the deliciousness of dumplings but reinvented as street-style tacos. This dish brings together bold Asian flavors and classic taco vibes for a meal that’s irresistible and surprisingly simple to make at home.
Ingredients You’ll Need
The magic of the Smashed Dumpling Street Tacos Recipe starts with a handful of carefully chosen ingredients. Each one plays a crucial role, whether it’s layering in umami, balancing sweetness, or adding fresh crunch. Here’s what you’ll need to create this vibrant dish:
- ½ pound ground pork: Adds juicy richness and a slightly sweet flavor for a great base.
- ½ pound ground beef (85/15): Brings savory depth and satisfying texture.
- 6 tablespoons green onions (divided): Offer fresh oniony brightness both in and on the tacos.
- 2 tablespoons finely chopped cilantro (plus more for serving): Leaves an herbaceous, citrusy lift for the meat and garnish.
- 3 tablespoons soy sauce (divided): Provides essential salty, savory umami flavor.
- 2 teaspoons brown sugar: Adds a subtle sweetness that balances the salty and spicy notes.
- 3 teaspoons sesame oil (divided): Imparts a nutty, fragrant bite that ties all flavors together.
- 2 garlic cloves (finely minced): Give pungent depth to the meat mixture.
- ½ teaspoon finely minced fresh ginger (or ginger paste): Adds a zesty, warming note.
- 1 teaspoon sriracha sauce (optional): For a touch of heat that wakes up the palate.
- ¾ teaspoon salt (divided): Enhances all the natural flavors perfectly.
- ¼ teaspoon black pepper: Brings mild spicy warmth.
- 10 street size flour tortillas: The ideal soft and slightly chewy taco vessels.
- ¼ head green cabbage (thinly sliced): Adds crisp, refreshing crunch.
- 1 large carrot (shaved into ribbons or julienned): Contributes sweetness and color.
- 1 teaspoon sugar: Slightly sweetens the slaw dressing for balance.
- 1 tablespoon rice vinegar: Provides a bright, tangy zip to the slaw.
- Sriracha mayo (for serving): Gives a creamy, spicy finish to each taco.
How to Make Smashed Dumpling Street Tacos Recipe
Step 1: Prepare the Meat Mixture
Start by combining the ground pork and ground beef in a large bowl, then add 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, minced garlic and ginger, salt, pepper, 2 tablespoons green onions, and 2 tablespoons finely chopped cilantro. Mix everything gently until it’s just combined—overmixing can make the meat dense, so be gentle. This simple combination infuses your meat with layers of savory and slightly sweet Asian-inspired flavor that will shine once cooked.
Step 2: Spread the Meat on Tortillas
Divide the meat mixture evenly into 10 portions, which should be about 1 ¼ ounces each. Take each portion and press it firmly and evenly across one flour tortilla, spreading it all the way to the edges to form a thin, uniform layer. This step is key because it ensures the meat crisps beautifully when cooked, mimicking that delightful fried dumpling texture while hugging the tortilla perfectly.
Step 3: Cook the Tacos
Heat a large skillet over medium-high heat. Working in batches, place each tortilla meat-side down on the skillet. Use a spatula or burger press to press the meat firmly against the pan; this smashing action is what creates the signature “smashed” texture. Cook for about one minute, press again gently, and then let it cook for another two minutes until the meat is deeply browned and crisp. Flip the tacos and cook for 1 to 2 minutes more, just enough to toast the tortillas on the other side. Then remove and repeat with remaining tacos. The result is a mouthwatering contrast between crispy meat and soft tortilla that will have everyone reaching for seconds.
Step 4: Make the Slaw
In a large bowl, toss together the thinly sliced green cabbage, carrot ribbons, and the remaining 2 tablespoons green onions. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, rice vinegar, and ¼ teaspoon salt. Just before serving, pour this bright, tangy dressing over the veggies and toss lightly. This crunchy slaw adds freshness and a perfect acidic counterpoint to the rich, crispy tacos.
Step 5: Assemble and Serve
To plate your Smashed Dumpling Street Tacos Recipe, layer the dressed slaw generously on each taco and drizzle with creamy sriracha mayo. Top with extra chopped cilantro if you like. These tacos deliver a beautiful balance of textures and flavors that feel indulgent but come together in just 30 minutes—perfect for weeknight dinners or casual gatherings.
How to Serve Smashed Dumpling Street Tacos Recipe
Garnishes
Fresh cilantro leaves are a vibrant garnish that brighten every bite with their citrusy notes. You can also add a squeeze of lime for additional zesty freshness or sprinkle toasted sesame seeds on top for a subtle crunch. The sriracha mayo drizzle not only looks gorgeous but adds that creamy, spicy kick we all love.
Side Dishes
These tacos pair beautifully with simple sides such as steamed jasmine rice, crunchy seaweed salad, or even pickled cucumber slices to complement the flavor profile without overwhelming it. A light miso soup or edamame beans make great companions, rounding out a meal that feels complete yet light.
Creative Ways to Present
If you’re entertaining, serve the taco components buffet-style—let your friends build their own smashed dumpling street tacos so everyone can customize toppings and sriracha mayo levels. Another fun idea is to plate them piled high with extra slaw and garnishes for a vibrant, colorful feast that’s both tasty and visually inviting.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cooked meat and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas wrapped at room temperature or refrigerated to maintain freshness.
Freezing
While the cooked tacos are best enjoyed fresh for optimal crispiness, you can freeze the prepared meat mixture before cooking. Portion it, wrap tightly in plastic wrap, and place in a freezer bag for up to 1 month. Thaw overnight in the fridge before cooking.
Reheating
Gently reheat the cooked tacos in a skillet over medium heat to revive some of their crispness, flipping carefully so they warm evenly. Avoid the microwave if possible, as it can make the tortillas soggy. Reheat the slaw separately and add fresh sriracha mayo before serving again.
FAQs
Can I make these tacos gluten-free?
Yes! Just swap the street-size flour tortillas with your favorite gluten-free tortillas or even crisp lettuce leaves for a fresh, low-carb alternative. Make sure the soy sauce you use is gluten-free as well.
What can I substitute for ground pork?
Ground chicken or turkey work well as leaner alternatives and will still absorb the flavorful seasonings. You could also use all ground beef if preferred.
Is the sriracha sauce necessary?
It’s optional, but highly recommended! The sriracha adds a gentle heat that balances the sweetness and umami in the meat mixture, plus it brings that classic spicy mayo flavor to the final drizzle. Feel free to adjust based on your heat tolerance.
How can I make the slaw ahead of time?
You can prepare and dress the slaw up to a day before serving. Store it in an airtight container in the fridge and give it a quick toss before topping your tacos to refresh the texture.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a slightly different texture and flavor that pairs nicely with the savory meat, though flour tortillas are traditionally used for their pliability and crisping ability in this recipe.
Final Thoughts
Once you try this Smashed Dumpling Street Tacos Recipe, it’s bound to become one of your favorite new dinner ideas. The fun texture combo, vibrant flavors, and ease of preparation make it perfect for weeknights, casual get-togethers, or anytime you want something deliciously different on your table. Give it a go and watch it disappear in no time—your taste buds will thank you!
Print
Smashed Dumpling Street Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 tacos
- Category: Lunch, Dinner, Street Food
- Method: Frying
- Cuisine: Asian Fusion
Description
Smashed Dumpling Street Tacos are a flavorful fusion dish combining minced pork and beef with Asian seasonings, pressed thinly onto tortillas, pan-cooked until crispy, and topped with a tangy cabbage carrot slaw and spicy sriracha mayo. These tacos offer a delightful mix of crispy texture and vibrant fresh flavors, perfect for a quick and satisfying meal.
Ingredients
Meat Mixture
- ½ pound ground pork
- ½ pound ground beef (85/15)
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 teaspoons sesame oil
- 2 garlic cloves, finely minced
- ½ teaspoon finely minced fresh ginger or ginger paste
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper
- 2 tablespoons green onions, chopped (divided)
- 2 tablespoons finely chopped cilantro (divided)
- 1 teaspoon sriracha sauce (optional)
Tortillas & Slaw
- 10 street size flour tortillas
- ¼ head green cabbage, thinly sliced
- 1 large carrot, shaved into ribbons or julienned
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
To Serve
- Sriracha mayo (for serving)
- Additional chopped cilantro (for garnish)
Instructions
- Make meat mixture: In a large bowl, combine ground pork, ground beef, 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, minced garlic, ginger, ¾ teaspoon salt, black pepper, 2 tablespoons green onions, and 2 tablespoons cilantro. Mix gently just until evenly blended, taking care not to overwork the meat.
- Spread on tortillas: Divide the meat mixture into 10 equal portions (approximately 1¼ ounces each). Press each portion evenly onto one tortilla, spreading the meat thinly and evenly all the way to the edges to form a flat layer.
- Cook the tacos: Heat a large skillet over medium-high heat. Working in batches if necessary, place the tortillas meat side down into the skillet. Press firmly using a spatula or burger press to flatten the meat further. Cook for about 1 minute, press again, and continue cooking for an additional 2 minutes until the meat is deeply browned and crisp. Flip the tortilla and cook for 1 to 2 minutes more until the tortilla is lightly toasted. Remove from skillet and repeat with remaining tacos.
- Make slaw: In a large bowl, combine thinly sliced cabbage, shaved carrot, and remaining green onions. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, rice vinegar, and ¼ teaspoon salt. Toss the dressing with the vegetables just before serving to keep slaw fresh and crisp.
- Serve: Top each crispy meat-covered tortilla with a scoop of the cabbage carrot slaw. Drizzle generously with sriracha mayo and garnish with additional chopped cilantro if desired. Serve immediately for best texture and flavor.
Notes
- You can substitute ground chicken or turkey for a lighter option.
- For extra heat, add more sriracha to the meat mixture or drizzle extra sriracha mayo on top.
- Using a burger press helps achieve an even thickness and crispier texture.
- Leftover slaw can be stored separately in the fridge for up to 2 days.
- These tacos are best enjoyed fresh immediately after cooking for the crispiest texture.
