In a large mixing bowl, combine the lean ground meat, 1 tablespoon of soy sauce, minced ginger, garlic, and half of the chopped scallions.

Divide the meat mixture into 8 equal portions (approximately 2 ounces each).

Place one portion of meat in the center of a tortilla and use your fingers or a spatula to spread it in a thin, even layer covering the entire surface of the tortilla.

Lightly coat a large non-stick skillet or griddle with cooking spray and heat over medium-high heat.

Place the tortillas meat-side down onto the hot skillet. Use a heavy spatula or a grill press to firmly smash the tortilla down, ensuring maximum contact between the meat and the pan.

Cook for 3 to 4 minutes without moving until the meat is thoroughly browned and cooked through.

Carefully flip the tacos and cook the tortilla side for 30 to 45 seconds until slightly crisp and golden.

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, rice vinegar, sesame oil, and sriracha to create the dressing.

Toss the shredded cabbage with the dressing and the remaining scallions.

Top each smash taco with the dressed cabbage slaw and serve immediately.