Smashed Turkey Gyoza Tacos with Pickled Veggies and Sriracha Mayo

These smashed turkey gyoza tacos are the ultimate fusion dish, blending the best of dumplings and tacos into one crispy, savory bite. Ground turkey is seasoned with ginger, garlic and soy sauce, then smashed onto flour tortillas and pan-fried until golden and juicy.

Top them with quick-pickled cucumbers, carrots and shallots for a tangy crunch, then drizzle with spicy Sriracha mayo and sprinkle with sesame seeds. It’s a fun, flavorful dinner that comes together in under 30 minutes.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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

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 shallot. Trim and peel carrot; grate on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic.
2. In a medium bowl, whisk together vinegar, half the sesame oil, 1 tsp soy sauce and 1 tsp sugar (2 tsp soy sauce and 2 tsp sugar for 4 servings). 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 turkey, scallion whites, ginger, garlic, remaining sesame oil, 2 tsp soy sauce, ¼ tsp salt and pepper (remaining soy sauce and ½ tsp salt for 4 servings). Form into six 2-inch meatballs (12 meatballs for 4).
4. Place tortillas on a clean work surface; place a 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 meat almost reaches edges of tortilla. TIP: Feel free to reuse the plastic wrap as you go!
5. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add meat-topped tortillas, meat sides down, to pan (we fit two at a time). Cook until turkey is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and turkey is cooked through, 30-60 seconds more. Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil between batches. TIP: If pan gets too hot, lower the heat.
6. Drain pickled veggies. Add half the scallion greens and toss to combine. Taste and season with salt and pepper if desired. Divide tacos between plates. Top with pickled veggies and drizzle with Sriracha mayo. Garnish with remaining scallion greens and as many sesame seeds as you like. Serve.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well as substitutes. Adjust cooking time as needed to ensure the meat is fully cooked.

How do I store leftovers?

Store leftover tacos and pickled veggies separately in airtight containers in the refrigerator for up to 2 days. Reheat tortillas in a dry pan to restore crispness.

Can I make the pickled veggies ahead of time?

Absolutely! The pickled veggies can be made up to 2 days in advance and stored in the refrigerator. They will only get more flavorful.