---
title: Smashed Pork Gyoza Tacos
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/smashed-pork-gyoza-tacos-6682ebfe88a40e5df74250d6}
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens: [Sesame, Soy, Wheat, Eggs]
tags: [Fusion, Quick, Weeknight, Tacos, Pork]
rating: 4.5
rating_count: 1000
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the unique fusion of gyoza and taco flavors, calling it a flavor explosion
  - theme: Ease of prep
    text: Some found it time-consuming with lots of chopping, while others enjoyed the fun new cooking technique
image: "https://images.recipes.furrysalamander.com/smashed-pork-gyoza-tacos.avif"
---

Wash and dry produce. Thinly slice @mini cucumber{1%unit} into rounds. Halve, peel, and thinly slice @shallot{1%unit}. Trim and peel @carrot{1%unit}; grate on the largest holes of a box grater. Trim and thinly slice @scallions{3%unit}, separating whites from greens. Peel and mince or grate @ginger{1%piece}. Peel and mince or grate @garlic{2%cloves}.

In a #medium bowl{}, whisk together @white wine vinegar{1.5%tbsp}, half the @sesame oil{1%tbsp}, 1 tsp @soy sauce{2%tsp}, and 1 tsp @sugar{1%tsp} until sugar is mostly dissolved. Add cucumber, shallot, and carrot to bowl; stir to combine. Set aside to pickle, stirring occasionally.
In a #small bowl{}, combine @mayonnaise{2%tbsp} and as much @sriracha{1%tsp} as you like.

In a second #medium bowl{}, combine @ground pork{8%oz}, scallion whites, ginger, garlic, remaining sesame oil, 1 tsp soy sauce, ¼ tsp salt, and pepper. Form into six 2-inch meatballs.

Place @flour tortillas{6%unit} 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 out with the palm of your hand until meat almost reaches edges of tortilla.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium heat. Working in batches, carefully add meat-topped tortillas, meat sides down, to pan. Cook until pork is browned and almost cooked through ~{3%minutes}. Flip and cook until tortillas are toasted and pork is cooked through ~{1%minutes} more. Transfer to a paper-towel-lined #baking sheet{}. Cover with aluminum foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. If pan gets too hot during the last batches, lower the heat.

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{1%tsp} as you like. Serve.