Smashed Dumpling Tacos Recipe

Ingredients

• 1 lb Ground Pork (lean, preferably 80% lean)
• 2 stalks Green Onions (white and green parts, chopped)
• 1/4 cup Cilantro (chopped)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (minced)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black Pepper (freshly ground)
• 1 tsp Sesame Oil (toasted)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 cup Coleslaw Mix (shredded cabbage and carrots)
• 4 pieces Flour Tortillas (8‑inch, soft)
• 1 tbsp Water
• 1 tsp Rice Vinegar
• 1 tsp Sriracha (adjust heat to taste)
• 1 tsp Sugar
• 1 tbsp Neutral Oil (for skillet)

Instructions

1. Prep aromatics and herbs

   Finely chop the green onions, cilantro, mince the garlic and ginger. Set aside.

   Time: PT5M

2. Combine pork mixture

   In a mixing bowl combine ground pork, chopped green onions, cilantro, garlic, ginger, salt, pepper, sesame oil, soy sauce, and 1 cup of coleslaw. Mix thoroughly until evenly incorporated.

   Time: PT5M

3. Make the sauce

   In a small bowl whisk together soy sauce, water, rice vinegar, Sriracha, and sugar until the sugar dissolves.

   Time: PT3M

4. Spread pork mixture on tortillas

   Lay the flour tortillas flat on a clean surface. Evenly spread the pork‑coleslaw mixture over each tortilla, reaching the edges.

   Time: PT5M

5. Cook tortillas

   Heat a large non‑stick skillet or griddle over medium‑high heat. Add the neutral oil and let it shimmer. Place the tortillas meat‑side down and cook for about 3 minutes, then flip and cook another 3 minutes until both sides are golden and crispy. Ensure the pork reaches an internal temperature of 160°F.

   Time: PT6M

   Temperature: medium‑high

6. Assemble and serve

   Top each cooked tortilla with the remaining coleslaw, extra chopped green onions, cilantro, and drizzle the prepared sauce over the top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g