Protein Swap | Pork Smash Dumpling Tacos
with Sweet Chili Mayo & Edamame Slaw
Cooking time
15 minutes
Servings
2/4
Calories
1010 /serving
Another smash hit—with all the fun of smash burger tacos and all the tastiness of dumplings. Gratitude to ponzu, sesame and sweet chili sauce for filling in the Asian flavours, and to cabbage and edamame for the contrasting textures on pan-crisped tortillas.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Scallions
- 150g Shredded cabbage
- 60ml Mayonnaise
- 15ml Toasted sesame oil
- 30ml Ponzu lime sauce
- 150g Edamame (or green peas)
- 30ml Sweet chili sauce
- 6 Wheat flour tortillas
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
10 g
Sodium
1250 mg
Total Carb
73 g
Sugars
16 g
Protein
43 g
Fibre
7 g
Preparation
Prepare the smash dumpling tacos
- In a large bowl, combine the beef and S&P.
- Place the tortillas on a dry work surface.
- Spread evenly with the beef.
Cook the smashed dumpling tacos
- In a large pan (use 2 pans for speed), heat a small drizzle of oil on medium.
- Working in batches, add the tacos, meat-sides down, and cook, 1 to 2 min., until the beef* is cooked through.
- Flip and cook, 30 sec. to 1 min., until the tortillas have warmed through.
Mise en place
- Meanwhile, thinly slice the scallions crosswise on an angle.
- Place the edamame in a medium bowl and cover with water.
- Microwave, 2 to 3 min., until warmed.
Make the slaw
- In a second medium bowl, combine the cabbage, scallions, edamame (drain before adding), sesame oil (start with ½), ponzu and S&P.
Make the chili mayo
- In a small bowl, combine the mayo, chili sauce and S&P.
Plate your dish
- Divide the smashed dumpling tacos between your plates.
- Top with a spoonful of the slaw.
- Drizzle with the chili mayo.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
