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 Hello Fresh, 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 |
|---|---|---|---|
| Organic Ground Pork | 30 oz | 2,295 kcal | FatSecret |
| Mexican Cheese Blend | 1.5 cups (~6 oz) | 672 kcal | FatSecret |
| Sour Cream | 9 tbsp (~4.5 oz) | 270 kcal | FatSecret |
| Mayonnaise | 12 tbsp | 720 kcal | FatSecret |
| Flour Tortillas (18 total) | 18 medium (~36 oz) | 1,080 kcal | FatSecret |
| Sesame Oil | 3 tbsp | 360 kcal | FatSecret |
| Soy Sauce | 6 tbsp | 60 kcal | FatSecret |
| White Wine Vinegar | 15 tsp (~5 tbsp) | ~20 kcal | [Estimated] |
| Sesame Seeds | 3 tbsp | 156 kcal | FatSecret |
| Vegetables (approx. mix) | Various | ~150 kcal | [Mixed estimate from FatSecret for cucumber, carrot, garlic, ginger, scallions] |
| Olive Oil (for cooking) | 1 tbsp | 119 kcal | FatSecret |
| Total (for 6 servings) | 5,902 kcal | ||
| Per Serving | ~984 kcal |
Ingredients
Produce
- 3 Shallots
- 6 Scallions
- 3 Thumbs of Fresh Ginger
- 3 Cloves Garlic
- 6 Mini Cucumbers
- 9 oz Carrots
Pantry
- 3 tbsp Sesame Oil
- 6 tbsp Soy Sauce
- 12 tbsp Mayonnaise
- 3 tsp Sriracha
- 3 tbsp Sesame Seeds
- 15 tsp White Wine Vinegar
Dairy
- 9 tbsp Sour Cream
- 1.5 cups Mexican Cheese Blend
Protein
- 30 oz Organic Ground Pork
Bread
- 18 Medium Flour Tortillas
Instructions
Step 1: Prep
• Wash and dry all produce.
• Thinly slice cucumbers into rounds.
• Halve, peel, and thinly slice shallots.
• Grate carrots using the large holes of a box grater.
• Trim and thinly slice scallions, separating whites from greens.
• Peel and finely grate or mince garlic and ginger.
Step 2: Make Pickled Salad & Sriracha Mayo
• In a medium bowl, whisk together white wine vinegar, half the sesame oil, 1 tsp soy sauce, and 1 tsp sugar.
• Add cucumbers, shallots, and grated carrots. Toss and let sit to pickle, stirring occasionally.
• In a small bowl, mix mayonnaise with as much Sriracha as desired. Set aside.
Step 3: Make Pork Meatballs
• In a separate bowl, mix ground pork, scallion whites, ginger, garlic, remaining sesame oil, 2 tsp soy sauce, salt, and pepper.
• Form into 18 2-inch meatballs (3 per serving).
Step 4: Assemble Gyoza Tacos
• Place each meatball in the center of a tortilla on a clean surface.
• Cover with plastic wrap and press down to flatten the pork to the edges of the tortilla.
TIP: You can reuse the same piece of plastic wrap to save time.
Step 5: Cook Tacos
• Heat a drizzle of oil in a large nonstick pan over medium heat.
• Working in batches, cook meat-side down for 2–3 minutes until browned.
• Flip and cook the tortilla side for 30–60 seconds more until lightly toasted.
• 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
• Drain pickled veggies and toss with half the scallion greens. Season to taste.
• Divide tacos among plates. Top each with pickled veggie mix, a drizzle of Sriracha mayo, remaining scallion greens, and sesame seeds. Serve immediately.
Note: Ground pork is fully cooked when it reaches an internal temperature of 160°F.