Smashed Pork Tacos with Quick Pickled Veggies and Sriracha Mayo

These smashed pork tacos are the ultimate fusion of dumpling flavors and taco convenience. Juicy ground pork mixed with ginger, garlic and scallions is pressed directly onto flour tortillas and pan-fried until golden and crispy. The result is a crispy, savory patty fused to a warm tortilla.

Top them with a quick pickle of cucumbers, carrots and shallot for brightness and crunch, then drizzle with a creamy Sriracha mayo and sprinkle with sesame seeds. It’s a quick, satisfying dinner that feels both familiar and exciting.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Slice cucumbers into thin rounds. Halve, peel and thinly slice the shallot. Peel and grate the carrot on the large holes of a box grater. Thinly slice scallions, separating white parts from green tops. Peel and mince or grate the ginger and garlic.
2. In a medium bowl, whisk together vinegar, half the sesame oil, 1 tsp soy sauce and 1 tsp sugar (for 4 servings: 2 tsp soy sauce and 2 tsp sugar). Add cucumbers, shallot and carrot; stir to combine. Set aside to pickle, stirring occasionally. In a small bowl, mix mayonnaise with Sriracha to taste.
3. In another medium bowl, combine ground pork, scallion whites, ginger, garlic, remaining sesame oil, 2 tsp soy sauce, ¼ tsp salt and a pinch of pepper (for 4 servings: remaining soy sauce and ½ tsp salt). Form into six 2-inch meatballs (12 for 4 servings).
4. Place tortillas on a clean work surface. Put one meatball in the center of each tortilla. Cover with a piece of plastic wrap and press firmly with your palm to flatten the meat until it almost reaches the edges of the tortilla. Repeat with remaining tortillas (you can reuse the plastic wrap).
5. Heat a drizzle of oil in a large nonstick pan over medium heat. Working in batches, place tortillas meat-side down in the pan (about 2 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 fully cooked, 30-60 seconds more. Transfer to a paper-towel-lined baking sheet and cover with foil to keep warm. Repeat with remaining tortillas, adding more oil as needed. Reduce heat if the pan gets too hot.
6. Drain the pickled vegetables. Toss with half the scallion greens. Season with salt and pepper if desired. Divide tacos among plates. Top with pickled veggies, drizzle with Sriracha mayo and garnish with remaining scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but flour tortillas are more pliable and hold up better to the smashed meat. If using corn, choose sturdy ones and press gently.

Can I make the pickled veggies ahead of time?

Absolutely! The pickles can be made up to a day in advance and stored in the refrigerator. They’ll taste even better.

What can I substitute for ground pork?

Ground chicken or turkey work well. You may need to adjust seasoning and cook time slightly.