These banh mi tacos combine two of my favourite things: banh mi and tacos. Sometimes it not so easy finding fresh Vietnamese baguettes (I’m quite picky about the bread my banh mi is made on) and for some reason, using tortillas seemed like the obvious answer. Vietnamese and Mexican food share a love for limes, cilantro and spiciness so it’s natural to pair them up.
If you have all the ingredients sitting in your fridge, these tacos are a breeze to make up. I used some left over pulled pork as the meat, but feel free to substitute in any protein you like. What makes it taste Vietnamesesque are the mayo, pickles, and cilantro. If you don’t have any pate sitting around, don’t bother heading out to the store, but if you do have it, it adds that extra layer of umami that real banh mi have.
Simple, refreshing and addictive, these little tacos were the best lunch treat ever!
Banh Mi Taco Recipe
makes as many as needed
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup matchstick daikons
- 1 cup matchstick carrots
- fresh tiny tortillas
- pork pate
- kewpie mayonnaise
- pulled pork, or protein of your choice
- quick pickled daikon and carrots
- sliced jalapeños
Make the pickles: In a bowl, sprinkle the salt and sugar over the carrots and daikons. Let stand for 30 minutes, rinse and enjoy.
Warm your tortillas, spread with a bit of pate, squirt on a touch of mayo, and pile on the pulled pork. Top with daikon, carrots, jalapeños, cilantro and a squirt of sriracha. Squeeze on some lime and you’re good to go!
Make as many as needed.
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