Smashed Pork Gyoza Tacos
with Pickled Veggies, Sriracha Mayo & Sesame Seeds
- Sesame
- Soy
- Wheat
- Eggs
There's no need to choose between dumplings and tacos, thanks to this genius hybrid. We take flavorful pork dumpling filling, “smash” it over flour tortillas, then cook to sizzly perfection. Pickled cucumbers, shallot, and carrots add crispness and tangy flavor, and a drizzle of Sriracha mayo and sprinkle of sesame seeds bring it all together.
Ingredients
2 unit
Mini Cucumber
1 unit
Shallot
3 ounce
Carrot
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
10 ounce
Ground Pork
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Thinly slice cucumbers into rounds. Halve, peel, and thinly slice shallot. Trim and peel carrot; grate on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic.
• In a medium bowl, whisk together vinegar, half the sesame oil, 1 tsp soy sauce, and 1 tsp sugar (2 tsp soy sauce and 2 tsp sugar for 4 servings). Add cucumbers, shallot, and carrot to bowl; stir to combine. Set aside to pickle, stirring occasionally. • In a small bowl, combine mayonnaise and as much Sriracha as you like.
• In a second medium bowl, combine pork*, scallion whites, ginger, garlic, remaining sesame oil, 2 tsp soy sauce, 1⁄4 tsp salt, and pepper (remaining soy sauce and 1⁄2 tsp salt for 4 servings). • Form into 6 2-inch meatballs (12 meatballs for 4).
• Place tortillas on a clean work surface; place a meatball in the center of each tortilla. • Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Feel free to reuse the plastic wrap as you go!
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add meat-topped tortillas, meat sides down, to pan (we were able to fit two tortillas at a time). • Cook until pork is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and pork is cooked through, 30-60 seconds more. • Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.
• Drain pickled veggies. Add half the scallion greens and toss to combine. Taste and season with salt and pepper if desired. • Divide tacos between plates. Top with pickled veggies and drizzle with Sriracha mayo. Garnish with remaining scallion greens and as many sesame seeds as you like. Serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The bold gyoza-inspired flavors — ginger, sesame, and soy — won over even skeptical eaters, and the pickled veggies add the perfect tangy crunch. 🥟 Some found the pork mild on its own; seasoning the meat well with salt before cooking makes a big difference.
- Ease of prep: Expect a hands-on cook — lots of chopping, grating, and batch-frying mean the actual time is longer than the recipe suggests. Many found it well worth the effort, though a few simplified by cooking the pork as a crumble instead of smashing it onto the tortillas.
- Suggestions: Add hoisin sauce to the pork mixture for a deeper, more authentic dumpling flavor. Go easy on the soy sauce to avoid oversalting, and use all the Sriracha with less mayo if you prefer a bolder kick. 🌶️
- Leftovers: Most reviewers noted the tacos are best eaten fresh and hot; a few mentioned they did not reheat or keep well the next day.
- Cooking method: The smashing technique works best with a nonstick pan over medium heat — if the pan gets too hot, the tortillas absorb excess grease before the pork cooks through. Some found cooking the pork separately and assembling like regular tacos just as tasty and far less messy.
- Portions: A few reviewers found the meat stretched to fewer tacos than expected due to shrinkage; spreading the pork all the way to the tortilla edges helps maximize coverage per taco.
Reviews from our home cooks
By far one of our favorites, the ease of cooking is awesome. The taste of a gyoza with the sriracha mayo and sesame seeds is so good
Cool way to make a taco with smash meat and pickled veggies. What a flavor explosion! So good.
We loved the Beef Gyoza Tacos! This was something different for us that we don't usually cook for dinner and we all love it.
Was a little cumbersome to make. Smashed meatballs were delicious cooked in the tacos shells. Not fond of the pickled cucumber mixture. Probably should have cooked it, then it might have been tastier. Used cheese, sour cream and tomatoes.
First time with this recipe, OMG, delicious! Skeptical at first on the smashed and cooking of the pork on the tortilla but it was so crispy! Loved the pickled veggies too!
This recipe has a great flavor profile! Great technique on the smashed pork tacos that I'll use again. Well done!
Waaaay better than expected. I will be smashing meat onto a tortilla and cooking tacos this way forever more! Genius!!!
The flavor of these tacos is incredible! The "pickled veggies" are so tasty and the combination of everything added to the meat was so well balanced and delicious. Loved this meal
Fun to make and fun to eat! I wasn't sure about the pickled veggies but this recipe works! Will definitely order again when it comes around
It wasn't the quickest meal to prepare, but it was super delicious! I had never done a smashed taco, but the tortillas are super flavorful and have just the right amount of crunch from getting cooked with the meat. Definitely recommend!
