Dice your cucumber into small pieces and toss with rice vinegar and a pinch of salt. Let sit for 15 minutes.

Lay mini tortillas flat and spoon a thin layer of ground pork filling onto each, pressing down with a spoon.

Heat about 2 tablespoons of olive oil in a skillet over medium-high heat and place tortillas filling side down, pressing gently.

After 4 minutes, flip the tacos and fry for an additional minute until golden brown.

Remove from skillet, drain on paper towels, top with pickled cucumbers, sesame seeds, and cilantro. Serve with dipping sauce.