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
Scale
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.
