Smashed Pork Gyoza Tacos

Overview

A fusion of Japanese gyoza flavors and Mexican street tacos, these Smashed Pork Gyoza Tacos are a bold, delicious twist on Taco Tuesday. Savory pork meatballs are smashed onto tortillas and pan-seared to crispy perfection, then topped with a refreshing pickled cucumber-carrot slaw and a creamy Sriracha mayo drizzle. Balanced with heat, crunch, and umami, this dish is sure to wow at your next dinner night.

This recipe is inspired by HelloFresh, which we originally used to make this at home.

• Serves: 6
• Prep Time: ~30 minutes
• Cook Time: ~40 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Ground Pork (cooked)	30 oz	2,295 kcal	FatSecret
Flour Tortillas (medium, 40 g)	18 tortillas (720 g)	2,160 kcal	Nutritionix
Mayonnaise	12 tbsp (180 g)	1,260 kcal	FatSecret
Sour Cream	9 tbsp (135 g)	270 kcal	FatSecret
Sesame Oil	3 tbsp (45 ml)	360 kcal	FatSecret
Soy Sauce	6 tbsp (90 ml)	60 kcal	FatSecret
Sriracha	3 tsp (15 g)	15 kcal	FatSecret
Sesame Seeds	3 tbsp (27 g)	155 kcal	FatSecret
White Wine Vinegar	10 tsp (50 ml)	10 kcal	FatSecret
Shallots	3 medium (150 g)	120 kcal	FatSecret
Scallions	6 medium (90 g)	30 kcal	FatSecret
Fresh Ginger	3 thumbs (36 g)	25 kcal	FatSecret
Garlic	3 cloves (9 g)	13 kcal	FatSecret
Mini Cucumbers	6 (600 g)	90 kcal	FatSecret
Carrots	9 oz (255 g)	105 kcal	FatSecret

Total (approx): 6,968 kcal
Per serving (6 servings): ~1,162 kcal

Ingredients

Produce

• 3 Shallots (thinly sliced)
• 6 Scallions (whites and greens separated)
• 3 Thumbs Fresh Ginger (grated or minced)
• 3 Cloves Garlic (minced)
• 6 Mini Cucumbers (sliced into rounds)
• 9 oz Carrots (grated)

Pantry

• 3 tbsp Sesame Oil
• 6 tbsp Soy Sauce
• 12 tbsp Mayonnaise
• 3 tsp Sriracha
• 3 tbsp Sesame Seeds
• 10 tsp White Wine Vinegar
• Salt & Pepper

Dairy

• 9 tbsp Sour Cream

Protein

• 30 oz Organic Ground Pork

Bread

• 18 Medium Flour Tortillas

Instructions

Step 1: Prep

1. Wash and dry all produce.
2. Thinly slice cucumbers into rounds.
3. Halve, peel, and thinly slice shallots.
4. Grate carrots using the large holes of a box grater.
5. Trim and thinly slice scallions, separating whites from greens.
6. Peel and finely grate or mince garlic and ginger.

Step 2: Make Pickled Salad & Sriracha Mayo

1. In a medium bowl, whisk together:
   • White wine vinegar
   • Half the sesame oil
   • 1 tsp soy sauce
   • 1 tsp sugar
2. Add cucumbers, shallots, and grated carrots. Toss and let sit to pickle, stirring occasionally.
3. In a small bowl, mix mayonnaise with desired amount of Sriracha. Set aside.

Step 3: Make Pork Meatballs

1. In a large bowl, combine:
   • Ground pork
   • Scallion whites
   • Ginger
   • Garlic
   • Remaining sesame oil
   • 2 tsp soy sauce
   • Pinch of salt and pepper
2. Mix until just combined.
3. Form into 18 meatballs (about 2 inches each, 3 per serving).

Step 4: Assemble Gyoza Tacos

1. Place each meatball in the center of a tortilla on a clean surface.
2. Cover with plastic wrap and press down to flatten pork to the edges of the tortilla.
   • Tip: Reuse the same piece of plastic wrap for efficiency.

Step 5: Cook Tacos

1. Heat a drizzle of oil in a large nonstick pan over medium heat.
2. Working in batches, place tacos meat-side down.
   • Cook 2–3 minutes until browned.
   • Flip and cook tortilla side 30–60 seconds until toasted.
3. Transfer to a paper towel–lined tray and cover with foil to keep warm.
   • Tip: Lower heat as needed for later batches.

Step 6: Finish & Serve

1. Drain pickled veggies and toss with half the scallion greens. Season to taste.
2. Divide tacos among plates.
3. Top with:
   • Pickled veggie mix
   • Drizzle of Sriracha mayo
   • Remaining scallion greens
   • Sesame seeds
4. Serve immediately.

Notes

• Ground pork is fully cooked when it reaches an internal temperature of 160°F.
• For extra crunch, toast tortillas in a dry pan before assembling.
• Adjust spice by increasing or reducing the Sriracha.