For the dumpling mixture: In a mixing bowl, add pork, garlic, ginger, almost all the green onion (reserving about a teaspoon for the dumpling sauce), cilantro, soy sauce, oyster sauce, sesame oil, and 1 cup of the coleslaw mix.
Mix until well combined. *Tip – This mixture can be made in advance in the morning, refrigerated, and cooked for dinner.
For dumpling sauce: Combine all the ingredients for the dumpling sauce, whisk together, and set aside.
Using a small spoon, spread a thin layer of the pork mixture to the edges of each mini tortilla, then set aside.
Heat a large skillet or griddle over medium-high heat and brush or spray with avocado oil. Working in batches, place the prepared tortillas, meat side down, and cook until browned, about 3 minutes; steam will release during this step.
Flip and cook until browned and lightly toasted, another 1 to 2 minutes. The meat side of the tortilla should be very firm, ensuring that the pork is cooked through. If needed, flip once back to the meat side down and cook for about another minute. Remove from the pan and repeat with the remaining tortillas.
Top tacos with the desired amount of Asian Coleslaw (recipe below) and drizzle with the dumpling sauce.