Banh Mi Tacos
Mess Level: Low
Yield: 10 Small Tacos
Prep Time: 30 min
Cook Time: 10 min
- 3 Large Carrots
- 1 Bunch Radish
- 2 Jalapenos
- 2 Cups Distilled White or Rice Wine Vinegar
- ½ teaspoon Granulated Sugar
- ½ teaspoon Coarse Kosher Salt
For the Pork
- 1lb Ground Pork
- 1 Tablespoon Fish Sauce
- 1 Knob Ginger
- 3 Medium Garlic Cloves
- 1 Bunch Scallions
- Salt to Taste
- Pepper to Taste
- Oil for sauteing
For the Tacos
- 12 Small Tortillas
- ½ Bunch Mint
- ½ Bunch Cilantro
- 1 Cup Mayonnaise
- 2-4 Tablespoons Sriracha
- ¼ teaspoon Sugar
- 1 Tablespoon Lime Juice
- Preheat the oven to 200 degrees Fahrenheit. Wrap the tortillas tightly in foil and place them in the oven.
- Thinly slice the jalapeno and radish, peel the carrot, then peel short strips of the carrot on both sides until you can't get any more to make carrot “ribbons.”
- Combine the jalapeno, radish, and carrot in a mixing bowl and toss with sugar and salt. Pour the vinegar over it. Let sit until ready to serve, at least 15 minutes.
- Peel and mince the garlic and ginger (You can whizz this in the blender if you like), thinly slice the white parts of the scallion and save the green ends for another dish. Set aside.
- Wipe the board and then strip the mint and cilantro leaves off their stems. Finely chop and stir them together.
- Stir the sriracha, lime juice, and sugar into the mayonnaise. Taste and adjust as needed.
- Heat a skillet to medium-high heat. Lightly coat the bottom of the pan with oil and heat till it shimmers, about 30 seconds. Add the sliced scallions and saute until tender, about 1 minute, then add the garlic and ginger and saute 30 seconds more. Add the ground pork and saute, stirring frequently.
- Add the fish sauce and continue cooking till the pork is lightly browned and cooked through. Shut off the heat, taste, and season with salt and pepper to taste.
- Lay out your warm tortillas, scoop on meat, pickled vegetables, drizzle with sauce, and top with cilantro and mint. Enjoy!
Did You Make It? Tag Us!
- Gluten Free: Just use Gluten Free corn tortillas.
- Vegan: Yes! You can make these with an amazing walnut “meat” and use soy sauce or tamari instead of fish sauce. Simply combine 2 cups walnuts in the food processor along with the chopped garlic, ginger, scallions, and soy sauce. Whizz till you like the consistency, taste and adjust flavor as needed. Saute on medium-low heat till warmed through. For the sauce, substitute vegan mayo.
Meal Prep: Follow these steps if you want to prep ahead of time:
Complete steps 2-8 and store the meat, herbs, sauce, and pickled vegetables separately. When you’re ready to eat it just reheat the meat, warm your tortillas and assemble!
Do I have to Use Fish Sauce?
Don't try anything fishy!You can use Soy Sauce or Tamari but I highly recommend getting fish sauce if possible. The flavor really compliments the pork.
Ramblings of a Line Cook
Have you ever professed love to a taco? Because I would marry these banh mi tacos in a heartbeat. And we would live a long and happy life where every day, I would look forward to coming home knowing that these beautiful tacos are waiting for me.
I straight up don’t know how to tell Tony about the situation but honestly, I think he’d understand. These tacos are the new “light of my weeknight life.” They come together in a snap, you can meal prep them easily, and they’re so friggin good and impressive you could whip them out for a dinner party in less than an hour.
Since moving to and working in Portland, OR 90% of my coworkers are vegan or vegetarian. Of the three that are not, one does not eat red meat, one is lactose intolerant, and one is gluten-free. Yowza.
I’ve become a wizard at creating recipes that can be tailored to fit everyone's needs. These tacos stepped up to the challenge. If you live and die by the tradition that banh mi should be, and in fact is, a sandwich I applaud you. But secretly I’m just happy that there are more tacos for the rest of us. So hop on the taco train here, you will not be sorry.