The secret technique for the BEST smashed tacos
Underwhelmed would be the word I’d use to describe my first experience making smashed tacos. Which is funny… because yes, this is a blog post about Smashed Dumpling Street Tacos. Let me explain.
The first time I made them, I had the technique all wrong. I treated them like a smash burger and assumed the meat would magically spread out on its own.
Spoiler alert: it does not.
It wasn’t until chatting with one of my team members that I learned the real trick, you MUST spread the meat mixture directly onto the tortilla before cooking.
I also learned that these need a good amount of seasoning in the meat to really shine. Once I figured that out, everything clicked.
The crispy, deeply browned meat, the crunchy tangy cabbage and carrot slaw (Justin always asks me to triple this part so he can devour the leftovers, LOL), and that drizzle of sriracha mayo on top? Yeah… these went from “meh” to a major weeknight win real fast.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground meat: You can use a mix of ground pork and beef or go all one or the other. Just make sure the beef is 85/15 or 90/10. Anything leaner won’t have enough fat to properly crisp up the tortillas.
- Flour tortillas: Street-size flour tortillas are perfect here and let you fit about three comfortably in a 12-inch skillet. Thicker flour tortillas work best; I’d avoid corn tortillas since the meat juices can soak through and make them soggy.
- Green onions & cilantro: These add freshness and flavor directly into the meat mixture and again at the end for topping.
- Fresh cabbage & carrots: Thinly sliced cabbage and carrot give the tacos that crunchy, fresh contrast. You can absolutely use a bagged coleslaw mix if you’re short on time.
- Soy sauce: Adds that salty, savory backbone to the meat. Tamari or coconut aminos work well if needed.
- Sesame oil: A little goes a long way and gives these their signature dumpling-inspired flavor.
- Garlic & ginger: Fresh is best here and really helps the meat taste like a dumpling filling instead of just seasoned ground meat.
- Rice vinegar & sugar: These balance out the slaw with just the right mix of tangy and slightly sweet.
- Sriracha mayo: Totally optional, but highly encouraged. It pulls everything together and adds just enough heat.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix and portion the meat.
In a large bowl, gently mix the ground meat with soy sauce, sesame oil, garlic, ginger, green onions, cilantro, and seasonings until just combined. Divide the mixture into 10 equal portions.
Pro Tip: Don’t overmix the meat. Keeping it loose helps it spread easily and stay juicy.
Smash the meat onto the tortillas.
Press each portion of meat directly onto one side of a flour tortilla, spreading it all the way to the edges in a thin, even layer.
Pro Tip: This is the key step. You must spread the meat to the edges of the tortilla before cooking!
Cook until deeply crispy.
Heat a skillet over medium-high heat and place the tacos meat-side down. Press firmly with a spatula, cook until deeply browned and crisp, then flip and cook until the tortillas are lightly toasted.
Pro Tip: A cast iron skillet gives you the best browning, but stainless steel works great too.
Toss the slaw.
Right before serving, toss the cabbage and carrots with soy sauce, sesame oil, rice vinegar, sugar, and salt until lightly coated.
Pro Tip: Don’t dress the slaw too early or it’ll lose its crunch.
Assemble and serve.
Top each taco with the crunchy slaw, drizzle with sriracha mayo, and finish with extra cilantro or green onions if you’d like.
Pro Tip: These are best eaten hot, straight from the skillet while the tortillas are still ultra crispy.
FAQs
Yes! All pork works great and stays extra juicy. All beef is also fine, just make sure it’s 85/15 or 90/10 so there’s enough fat to crisp the tortillas.
I wouldn’t recommend it. Corn tortillas tend to soak up the meat juices and turn soggy instead of crisping. Thicker flour tortillas work best here.
You can mix the meat and prep the slaw ingredients ahead, but wait to assemble and cook the tacos until just before serving for the best texture.
Cast iron gives you the crispiest browning, but stainless steel works really well too. Nonstick will work in a pinch, but you won’t get quite the same crispiness.
Not on their own. The sriracha mayo adds heat, so you can easily adjust or leave it off.
OOPS! What Did I Do Wrong?!
My meat didn’t spread and stayed in a clump.
This usually means the meat wasn’t spread onto the tortilla before cooking. Make sure you press it out in a thin, even layer all the way to the edges before it hits the skillet.
My tacos aren’t getting crispy.
Your skillet probably isn’t hot enough, or your meat is too lean. Use medium-high heat and avoid super-lean meat so the fat can help crisp everything up.
The tortillas are soggy.
This can happen if you use corn tortillas or flip too early. Stick with flour tortillas and let the meat side get deeply browned before flipping.
The slaw lost its crunch.
The slaw was likely dressed too early. Toss it right before serving so it stays crisp and fresh.
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Smashed Dumpling Street Tacos
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Ingredients
- 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
- 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
- Sriracha mayo for serving
Instructions
- In a large bowl, combine the ground pork and beef, 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, garlic, ginger, salt, pepper, 2 tablespoons green onions, and 2 tablespoons cilantro. Mix gently until just combined.½ pound ground pork, ½ pound ground beef, 2 teaspoons brown sugar, 2 garlic cloves, ½ teaspoon finely minced fresh ginger, ¼ teaspoon black pepper
- Divide the meat mixture into 10 equal portions, about 1 ¼-ounces each. Press each portion evenly over one tortilla, spreading the meat all the way to the edges in a thin, even layer.10 street size flour tortillas
- 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. Cook for about 1 minute, press again, then cook for another 2 minutes until the meat is deeply browned and crisp. Flip and cook for 1 to 2 minutes more until the tortillas are lightly toasted. Remove from the skillet and repeat with remaining tacos.
- In a large bowl, combine the cabbage, 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 with the vegetables just before serving.¼ head green cabbage, 1 large carrot, 1 tablespoon rice vinegar, 1 teaspoon sugar
- To serve, top each taco with the slaw, drizzle with sriracha mayo, and garnish with additional cilantro if desired.Sriracha mayo
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Notes
- Servings: Depending on the size of your street taco tortillas, you should be able to get 8-10 tacos.
- Prep ahead: You can mix the meat and prep the slaw ingredients a few hours in advance. Store everything separately in the refrigerator and wait to cook and assemble the tacos until just before serving so they stay crisp.
- Protein swaps: This recipe works well with all pork, all beef, or ground turkey. Just avoid very lean meat so there’s enough fat to properly crisp the tortillas.
- Skillet choice: A cast iron skillet gives the best browning, but stainless steel works well too. Nonstick can be used, but the tacos won’t get quite as crispy.
- Dairy-free option: These tacos are naturally dairy-free as written. Just use a dairy-free sriracha mayo or skip it altogether.
- Soy sauce substitutes: Tamari or soy free alternatives such as coconut liquid aminos or no soy soy sauce can be used in equal amounts.
- Vegetable shortcut: A bagged coleslaw mix can be substituted for the cabbage and carrot to save prep time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with it?
These tacos are so tasty on their own, but even more so when paired with these sides.
Add some veggies with Spicy Asian Cucumber Salad or Air Fryer Brussels Sprouts.
Change up the sauce with some Teriyaki Sauce
More Taco Recipes
If you love tacos in all shapes and forms, don’t miss out on these delicious versions.
Barbacoa Tacos
1 hr 40 mins
Baja Fish Tacos
45 mins
Instant Pot al Pastor Tacos
1 hr 10 mins
Bang Bang Shrimp Tacos
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