If you’re craving something uniquely delicious that dances between comforting and exciting, this Smashed Dumpling Street Tacos Recipe is your passport to flavor paradise. Combining the savory heartiness of ground pork and beef with the irresistible crispiness of a perfectly pressed tortilla, these tacos bring a fresh twist to street-style dining. The explosion of bright, tangy slaw and a drizzle of spicy sriracha mayo make every bite an unforgettable party for your taste buds. Whether you’re feeding a crowd or craving something special for yourself, these tacos deliver bold flavors and textures that will keep you coming back again and again.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together beautifully to create layers of flavor, texture, and color. Every item plays an essential role—from juicy seasoned meat to crisp cabbage slaw and vibrant herbs that lift the whole dish.
- Ground pork and beef: A 50/50 mix provides that perfect balance of flavor and juiciness in the filling.
- Green onions: Bright and fresh, these add a mild oniony crunch both inside the meat and in the slaw.
- Cilantro: Adds a burst of herbal brightness and a classic street taco vibe.
- Soy sauce: Boosts umami and saltiness, tying the flavors of the meat and slaw together.
- Brown sugar: Adds a subtle sweetness that balances the savory notes.
- Sesame oil: Delivers a nutty aroma and depth to both the meat mixture and slaw dressing.
- Garlic and ginger: Essential aromatics that give the meat a fresh, zesty kick.
- Sriracha sauce: Optional but highly recommended, for just the right amount of spicy warmth.
- Salt and pepper: Classic seasonings that bring all the flavors into harmony.
- Street-size flour tortillas: Perfectly sized for holding the smashed meat and toppings.
- Green cabbage and carrot: These veggies add a crisp, colorful crunch through the tangy slaw.
- Sugar and rice vinegar: Help balance the slaw with sweetness and acidity.
- Sriracha mayo: A creamy, spicy finishing touch that ties everything deliciously together.
How to Make Smashed Dumpling Street Tacos Recipe
Step 1: Prepare the Meat Mixture
Start by combining the ground pork and beef in a large bowl along with 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, minced garlic, fresh ginger, salt, pepper, 2 tablespoons chopped green onions, and 2 tablespoons chopped cilantro. Mix gently until just combined to keep the meat tender and flavorful without overworking it.
Step 2: Spread the Meat on Tortillas
Divide the meat mixture into 10 equal portions, about 1 ¼ ounces each. Press each portion evenly over a street-size flour tortilla, spreading the meat all the way to the edges in a thin, even layer. This is key to achieving that signature “smashed” effect, which crisps deliciously when cooked.
Step 3: Cook the Smashed Dumpling Street Tacos Recipe
Heat a large skillet over medium-high heat. Working in batches, place the tortillas meat-side down in the hot pan. Press firmly with a spatula or burger press to flatten and cook for about 1 minute before pressing down again. Cook for another 2 minutes until the meat is deeply browned and crispy. Flip the tacos and cook for an additional 1 to 2 minutes until the tortillas are just lightly toasted. Remove and repeat with the remaining tacos.
Step 4: Make the Slaw
In a large bowl, combine thinly sliced green cabbage, shaved carrot ribbons, and the remaining green onions. Whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, rice vinegar, and ¼ teaspoon salt, then toss this dressing with the vegetables just before serving to keep it fresh and crunchy.
Step 5: Assemble and Serve
Top each perfectly crisped taco with a generous scoop of the vibrant slaw, drizzle with creamy sriracha mayo, and garnish with extra cilantro if you like.
How to Serve Smashed Dumpling Street Tacos Recipe
Garnishes
Fresh cilantro and a drizzle of sriracha mayo are must-haves to enhance these tacos. Add a squeeze of lime for a zesty finish or sprinkle toasted sesame seeds for a little extra crunch and nuttiness.
Side Dishes
These tacos pair beautifully with simple sides like Mexican street corn, a refreshing cucumber salad, or even crispy sweet potato fries to keep the meal vibrant and fun.
Creative Ways to Present
Try serving these tacos on a colorful platter lined with parchment paper for a casual taco night vibe. For a party, set up a taco bar with extra cilantro, lime wedges, slaw, and sauces so guests can customize their own smashed dumpling street tacos.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked meat and tortillas separately in airtight containers in the refrigerator for up to 3 days to keep the textures and flavors fresh.
Freezing
If you want to save the meat mixture for later, shape it into flattened portions on parchment-lined trays and freeze until solid before transferring to freezer bags. This makes reheating and cooking just as easy on taco night.
Reheating
Reheat cooked smashed dumpling tacos in a skillet over medium heat to regain that crispiness, or warm gently in the oven. Re-freshen the slaw before serving for the best crunch and flavor.
FAQs
Can I use just pork or just beef for this recipe?
Absolutely! Using just one type of meat will still be delicious. The combination provides a richer flavor, but feel free to customize with what you have on hand.
Is it necessary to use sriracha in the meat mixture?
Sriracha adds a wonderful spicy kick, but it’s optional. You can leave it out or substitute with another hot sauce to suit your spice preference.
Can I make these tacos gluten-free?
Yes! Just swap the street-size flour tortillas with your favorite gluten-free tortillas, and make sure the soy sauce is gluten-free as well.
How do I keep the tortillas from getting soggy?
Cooking the meat spread thin and crisping the tortilla well helps keep them from getting soggy. Also, add the slaw just before serving for maximum crunch.
What’s the best way to serve these for a party?
Set up a taco station with all the toppings and let guests assemble their own smashed dumpling street tacos. It’s interactive and adds to the fun!
Final Thoughts
This Smashed Dumpling Street Tacos Recipe is an absolute joy to make and eat. It brings together bold flavors, fun textures, and an easy street-food vibe all in one bite. I genuinely hope you try making these at home and share them with your loved ones—because unforgettable tacos like these are meant for good company and great memories.
Print
Smashed Dumpling Street Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 street tacos
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
These Smashed Dumpling Street Tacos feature a delicious combination of ground pork and beef mixed with Asian-inspired flavors, spread thinly on street-style tortillas, and skillet-cooked until crispy. Topped with a fresh cabbage and carrot slaw tossed in a tangy dressing and finished with a drizzle of spicy sriracha mayo, these tacos deliver a perfect balance of savory, sweet, and spicy tastes in a quick 30-minute meal.
Ingredients
Meat Mixture
- ½ pound ground pork
- ½ pound ground beef (85/15)
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil
- 2 garlic cloves, finely minced
- ½ teaspoon finely minced fresh ginger (or ginger paste)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons green onions, chopped
- 2 tablespoons finely chopped cilantro
Additional Ingredients
- 10 street size flour tortillas
- 3 tablespoons soy sauce (divided)
- 1 teaspoon sriracha sauce (optional)
- 1 teaspoon sesame oil
Slaw
- ¼ head green cabbage, thinly sliced
- 1 large carrot, shaved into ribbons or julienned
- 4 tablespoons green onions, chopped (remaining from 6 tablespoons total)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- 1 teaspoon sesame oil
To Serve
- Sriracha mayo
- Additional 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, garlic, ginger, ¾ teaspoon salt, black pepper, 2 tablespoons green onions, and 2 tablespoons cilantro. Mix gently until just combined, 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 over one tortilla, spreading the meat thinly and evenly all the way to the edges.
- Cook the tacos: Heat a large skillet over medium-high heat. Working in batches, place the tortillas meat side down in the hot skillet. Press firmly with a spatula or burger press to flatten the meat. Cook for about 1 minute, press again to compact, then cook for another 2 minutes until the meat is deeply browned and crisp. Flip the tacos and cook for 1 to 2 minutes more until the tortillas are lightly toasted. Remove from skillet and repeat with remaining tacos.
- Make slaw: In a large bowl, combine thinly sliced cabbage, shaved carrot, and remaining 4 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 the dressing with the vegetables just before serving.
- Serve: Top each cooked taco with a generous helping of the fresh slaw, drizzle with sriracha mayo, and garnish with additional cilantro if desired. Serve immediately for the best texture and flavor.
Notes
- For a spicier kick, add sriracha sauce to the meat mixture or as extra drizzle on top.
- You can substitute ground chicken or turkey for a leaner option.
- If preferred, use corn tortillas instead of flour tortillas, but be careful when pressing to avoid tearing.
- The slaw can be prepared in advance but toss with dressing just before serving to keep it crisp.
- Use a burger press or spatula to ensure even cooking and crispy texture on the meat.
