Description

Smashed Dumpling Street Tacos combine the delicious flavors of ground pork and beef seasoned with soy sauce, ginger, and garlic, pressed thinly onto flour tortillas and pan-fried to crispy perfection. Topped with a fresh, tangy cabbage and carrot slaw and a drizzle of spicy sriracha mayo, these tacos are a flavorful fusion of Asian-inspired dumpling fillings and Mexican street food for a unique and satisfying meal.

Ingredients

Scale

Meat Mixture

½ pound ground pork
½ pound ground beef (85/15)
6 tablespoons green onions (divided)
2 tablespoons finely chopped cilantro (plus more for serving)
3 tablespoons soy sauce (divided)
2 teaspoons brown sugar
3 teaspoons sesame oil (divided)
2 garlic cloves (finely minced)
½ teaspoon finely minced fresh ginger (or ginger paste)
1 teaspoon sriracha sauce (optional)
¾ teaspoon salt (divided)
¼ teaspoon black pepper

Taco and 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

For Serving

Sriracha mayo

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Instructions

Prepare the Meat Mixture: In a large bowl, combine ground pork and beef with 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, minced garlic, minced ginger, ¾ teaspoon salt, black pepper, 2 tablespoons chopped green onions, and 2 tablespoons chopped cilantro. Mix gently until just combined to keep the meat tender.
Assemble Tacos: Divide the meat mixture evenly into 10 portions (about 1 ¼ ounces each). Place each portion on a flour tortilla and press the meat evenly spreading it all the way to the edges in a thin layer.
Cook the Tacos: Heat a large skillet over medium-high heat. Working in batches, place the tortillas meat-side down in the skillet. Press firmly with a spatula or burger press to flatten the meat. Cook for about 1 minute, press again, then cook an additional 2 minutes until the meat is deeply browned and crispy. Flip the tortillas and cook for another 1-2 minutes until the tortillas are lightly toasted. Remove and repeat with remaining portions.
Make the Slaw: In a large bowl, combine the sliced cabbage, carrot ribbons, and 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. Toss this dressing with the vegetable mixture just before serving to keep it fresh and crisp.
Serve: Top each taco with a generous amount of the prepared slaw. Drizzle with sriracha mayo for a spicy kick and garnish with additional cilantro if desired. Serve immediately while hot and crispy.

Notes

To achieve the best crispy texture, press the meat firmly onto the tortilla and cook undisturbed until well browned.
If you prefer less spice, omit the sriracha sauce and sriracha mayo or serve the sauce on the side.
For a gluten-free version, substitute flour tortillas with gluten-free tortillas and use tamari instead of soy sauce.
Prepare the slaw dressing just before serving to avoid soggy vegetables.
Leftover cooked tacos can be reheated in a skillet to regain crispiness; avoid microwaving to keep the texture intact.