Smashed Beef Gyoza Tacos with Quick Pickled Veggies and Sriracha Mayo

Get ready for a flavor-packed mashup that brings together the best of two worlds: juicy gyoza filling and crispy taco shells. These smashed beef gyoza tacos feature seasoned ground beef pressed onto flour tortillas, pan-fried until golden and sizzling. Topped with a quick pickled cucumber, carrot and shallot mix and finished with a drizzle of spicy Sriracha mayo and sesame seeds, every bite is a perfect balance of savory, tangy and crunchy.

This recipe is perfect for a weeknight dinner that feels special but comes together in under 30 minutes. The pickled veggies add a bright, tangy contrast to the rich beef, while the Sriracha mayo brings just the right amount of heat. Serve them as a main course or as a fun appetizer for your next gathering.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2.5 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

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. Thinly slice cucumbers into rounds. Halve, peel and thinly slice the shallot. Trim and peel the carrot; grate on the largest holes of a box grater. Trim and thinly slice scallions, separating white parts from green tops. Peel and mince or grate the ginger. Peel and mince or grate the garlic.
2. In a medium bowl, whisk together vinegar, half the sesame oil, 1 teaspoon soy sauce and 1 teaspoon sugar (for 4 servings, use 2 teaspoons soy sauce and 2 teaspoons sugar). Add cucumbers, shallot and carrot; stir to combine. Set aside to pickle, stirring occasionally. In a small bowl, combine mayonnaise and as much Sriracha as you like.
3. In a second medium bowl, combine ground beef, scallion whites, ginger, garlic, remaining sesame oil, 2 teaspoons soy sauce, ¼ teaspoon salt and pepper (for 4 servings, use remaining soy sauce and ½ teaspoon salt). Form into six 2-inch meatballs (for 4 servings, form 12 meatballs).
4. Place tortillas on a clean work surface. Place one meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten with the palm of your hand until the meat almost reaches the edges of the tortilla. (You can reuse the plastic wrap as you go.)
5. Heat a drizzle of oil in a large nonstick pan over medium heat. Working in batches, carefully add the meat-topped tortillas, meat side down. Cook until the beef is browned and almost cooked through, 2-3 minutes. Flip and cook until the tortillas are toasted and the beef 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 between batches if needed. If the pan gets too hot, lower the heat.
6. Drain the pickled veggies. Add half the scallion greens and toss to combine. Taste and season with salt and pepper if desired. Divide tacos among plates. Top with pickled veggies and drizzle with Sriracha mayo. Garnish with remaining scallion greens and as many sesame seeds as you like. Serve immediately.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works perfectly in this recipe. Simply substitute an equal amount of ground pork for the beef.

How do I store leftovers?

Store the cooked tacos and pickled veggies separately in airtight containers in the refrigerator for up to 2 days. Reheat the tacos in a dry pan over medium heat until crispy.

Can I make the pickled veggies ahead of time?

Absolutely! The pickled veggies can be made up to 2 days in advance. Keep them refrigerated in an airtight container.