Description
Smashed Dumpling Street Tacos combine flavorful ground pork and beef pressed onto tortillas and cooked until crispy, topped with a tangy cabbage-carrot slaw and drizzled with spicy sriracha mayo. Perfectly balanced with soy sauce, sesame oil, and fresh herbs, these tacos bring a delightful Asian-inspired street food twist to your table.
Ingredients
Scale
Meat Mixture
- ½ pound ground pork
- ½ pound ground beef (85/15)
- 2 tablespoons soy sauce (divided)
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil (divided)
- 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 (divided)
- 2 tablespoons finely chopped cilantro (divided)
- 1 teaspoon sriracha sauce (optional)
Tacos & 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 (remaining)
- 1 teaspoon sesame oil (remaining)
- ¼ teaspoon salt (remaining)
For Serving
- Sriracha mayo
- Additional cilantro for garnish
Instructions
- Prepare Meat Mixture: In a large bowl, combine ground pork, ground beef, 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, minced garlic, minced ginger, ¾ teaspoon salt, black pepper, 2 tablespoons green onions, and 2 tablespoons cilantro. Mix gently until just combined without overworking the meat.
- Shape and Press Meat: Divide the meat mixture into 10 equal portions (about 1 ¼ ounces each). Press each portion evenly onto one flour tortilla, spreading the meat thinly to the edges for even cooking and crispiness.
- Cook Tacos in Skillet: Heat a large skillet over medium-high heat. In batches, place the tortillas meat side down and press firmly with a spatula or burger press. Cook for 1 minute, press again, then cook an additional 2 minutes until the meat is deeply browned and crisp. Flip the taco and cook the tortilla side for 1-2 minutes until lightly toasted. Remove and repeat with remaining tacos.
- Prepare Slaw: In a large bowl, combine the thinly sliced cabbage, carrot ribbons, 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 this dressing with the vegetable mixture just before serving to keep it fresh and crisp.
- Assemble and Serve: Top each crispy taco with a generous amount of the slaw, drizzle with sriracha mayo for spicy creaminess, and garnish with additional cilantro if desired. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- To make this recipe gluten free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- You can adjust the amount of sriracha sauce in the meat mixture and sriracha mayo according to your heat preference.
- For a vegetarian version, substitute ground meat with firm tofu or tempeh crumbles and adjust seasonings accordingly.
- Pressing the meat firmly onto the tortillas ensures a crispy, dumpling-like texture that holds together well when cooking.
- Use fresh ginger rather than powdered for the best flavor in the meat mixture.
