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

Scale

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

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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.