Asian-Inspired Smashed Turkey Tacos with Quick-Pickled Vegetables & Sriracha Mayo

There’s something undeniably satisfying about a perfectly crispy taco—especially when it’s packed with bold Asian flavors, juicy smashed turkey, and tangy quick-pickled veggies.

These Asian-Inspired Smashed Turkey Tacos are a game-changer, combining savory, spicy, and crunchy textures in every bite.

Best of all? They come together in just 35 minutes, making them ideal for weeknight dinners or weekend feasts.

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Why You’ll Love These Tacos

Why? Because these smashed turkey patties caramelize in the pan, creating a golden crust while staying tender inside.

These tacos include quick-pickled vegetables. Including shredded Brussels sprouts, golden beets and black radish.

They’re a tangy contrast to the rich turkey, ready in just 15 minutes.

These tacos include your favorite sauce, yes a spicy creamy sriracha mayo. Such as with these Asian-Inspired Smashed Pork Gyoza Tacos. It’s the perfect balance of heat and cool creaminess.

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These tacos are fast, flavorful, and foolproof, whether you’re cooking for one or feeding a group.

The combination of umami turkey, tangy pickled vegetables and spicy mayo is downright addictive.

Once you try this method, you’ll never go back to ordinary taco night!

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Asian-Inspired Smashed Turkey Tacos with Quick-Pickled Vegetables & Sriracha Mayo

For the Turkey Burgers

1 pound ground turkey

2 tablespoons tamari sauce

1 tablespoon hoisin sauce (or oyster sauce)

1 tablespoon honey or brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon red pepper flakes (optional)

1 tablespoon neutral oil, such as grape seed or avocado oil (for cooking)

For the Quick-Pickled Vegetables

1 cup shredded black radish

1 cup shredded golden beet

1 cup shredded Brussels sprouts

½ cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

For the Sriracha Mayo

½ cup mayonnaise

1-2 tablespoons sriracha sauce (adjust to taste)

1 teaspoon lime juice

Prepare the Quick-Pickled Vegetables

In a bowl, combine the shredded black radish, golden beet, and Brussels sprouts.

In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until the sugar dissolves.

Pour the warm vinegar mixture over the vegetables and toss to coat. Let sit for at least 15 minutes (or up to 1 hour for more flavor).

Make the Sriracha Mayo

In a small bowl, mix the mayonnaise and sriracha until smooth. Adjust the spiciness to your liking.

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Cook the Smashed Turkey Tacos

Combine ground turkey with tamari, hoisin, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.

Divide into 8 small balls, about 2 tablespoons each.

Heat oil in a large nonstick skillet over medium-high heat. Place a corn tortilla in the pan, then press a turkey ball onto it. Use a spatula to smash it thin (like a burger patty).

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Cook for 3-4 minutes until crispy, then flip and cook the other side for 2-3 minutes. Repeat for all tacos.

Assemble

Top tacos with pickled vegetables, a drizzle of sriracha mayo and a few sprinkles of sesame seeds.

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Try These Taco Favorites

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