Original Post: https://www.evolvingtable.com/smashed-dumpling-street-tacos/
Smashed Dumpling Street Tacos
These Smashed Dumpling Street Tacos are everything you love about a juicy dumpling, smashed onto a tortilla, cooked until crispy, and served with a crispy cabbage and carrot slaw. They’re quick, insanely flavorful, and the kind of weeknight dinner that feels fun and different without being too complicated.
Servings: 10 tacos
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
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
Calories: 238kcal | Carbohydrates: 19g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 745mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg
