4 people

Cooking time

35 minutes



How To Make Asian Pork Smashed Tacos

Taste the crunch with our Asian Pork Smashed Tacos! 🌮 Savour the combination of seasoned pork and prawns in crispy tortillas, finished with fresh vegetables, peanuts, and a delicious sriracha mayo topping. A flavourful crunch in every bite! If prawns aren’t your thing, don’t worry, its great without them too!

  • 550g pork mince

  • 150g prawn meat finely chopped (optional)

  • 2 tbsp The Good Oil Extra Virgin High Oleic Sunflower Oil

  • 4 spring onions finely sliced

  • 2 clove of garlic crushed and chopped

  • 1 tbsp finely grated fresh ginger

  • 1 handful chives chopped

  • 2 tsp sesame oil

  • 2 tbsp soy sauce

  • 2 tbsp Chinese rice wine

  • 1 tbsp fish sauce

  • 10 small tortillas (more or less as needed)

  • ¼ red cabbage shredded

  • 1 carrot grated

  • ½ handful fresh coriander chopped

  • ⅓ cup roasted salted peanuts chopped

  • 1 tbsp sriracha sauce

  • 2 tbsp kewpie mayonnaise

  • Place the pork, prawn, half of the spring onion, garlic, ginger, chives, sesame oil, soy sauce, rice wine and fish sauce in a mixing bowl, add a little salt and pepper and then mix well.

  • Arrange the tortillas in a single layer on the bench. Divide the mixture between the tortillas, pressing to cover, leaving a 1cm border at the outer edge.

  • Heat a film of oil in a large frying pan over medium-high heat or even better have 2 frying pans heating. Place the tortillas meat side down, into the pan/s and cook for 3-4 minutes until the meat has cooked through and starting to colour. Flip and cook the other side until the tortilla is golden.

  • Toss the cabbage with the carrot and remaining spring onions.

  • Transfer to plates and top with cabbage mix, coriander, peanuts and a drizzle of sriracha and kewpie mayo. Eat with your hands with paper towels on hand.

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