Mmm. Tacos. Banh Mi tacos. I have discussed my love for Banh Mi before (yes, the plural of Banh Mi is “Banh Mi” – Google teaches me things) when I made this sandwich several months ago. Aaaaand this love is still going strong today. Some may even call it true love.
Banh Mi just have the most scrumptious combination of flavors. The pork (slash other meat you choose to use), the pickled carrots and daikon, the fresh cucumbers, and the creamy element (a lot of people use mayo – we use avocado) come together to form the most deee-licious bite.
I actually think I prefer it on a tortilla because you taste even more of the fillings and less of the bread!
Wait…bread is delicious, though. So maybe I take that back….I DON’T KNOW.
For now they tie, but the taco is a fun and different way to eat a Banh Mi!! Not to mention much, much healthier.
I was a little hesitant to make this Banh Mi Taco while I was doing the 21 Day Fix because of the lack of sugar in the pickling liquid and the lack of mayo on the taco/sandwich. I’ve heard of people using avocado instead of mayo on their Banh Mi before, so I decided to try that, and the pickling liquid ended up being zero issue because I just used a little bit of honey instead of sugar!
Traditionally, the pickled carrots and daikon in a Banh Mi are a sweeter pickle rather than sour, so I wasn’t sure the honey would do the trick, but it totally did.
Three cheers for healthify-ing recipes! Update: healthify-ing is now an approved word to use on this blog. The dictionary and English teacher in me might disagree, but whatevs. That is what we are doing here, healthify-ing a delicious sandwich into a just as delicious (if not more so) taco!
This post was supposed to go out yesterday, but right after school I had to go grab Boone from doggy daycare, run him home, and get back to school for the carnival fundraiser. I had the extremely important job of standing behind a table while kids threw ping pong balls into little bowls of water to win the prize of…wait for it…a free fish!
You could say that the carnival wouldn’t have even been able to happen without my ball-catching, fish-giving expertise. Overall it was a fun night! There was a “prison” in the middle where you could pay five tickets to put someone in there and spray them with silly string. Needless to day, a decent chunk of my evening was spent imprisoned. Thanks to my students. And principal.
I am still finding pieces of silly string on/in the boots I was wearing. That stuff is persistent, man, that stuff is persistent.
Anyyyyway, sorry for the late post! I was carnival-ing. Update: carnival-ing is also an approved word.
Yay for tacos! Banh Mi Tacos deserve an extra yay. Have a wonderful weekend, wonderful people!
For you 21 Day Fix-ers, here are your container amounts:
- 1.5 green containers (carrots, daikon, and cucumbers)
- 1 red container (pork)
- 1 yellow container (corn tortillas)
- 1 blue container (avocado)
- 1 teaspoon olive oil
*The garlic, rice vinegar, honey, red pepper flakes, ginger, sriracha, and spices are “free”*
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Banh Mi Tacos [21 Day Fix]
- Prep Time: 35 mins
- Cook Time: 15 mins
- Total Time: 50 mins
- Yield: 1 serving (2 tacos) 1x
- 1 boneless skinless pork chop, fat trimmed off
- 2 corn tortillas (6 inch small taco size)
- 1 teaspoon olive oil
- 1/2 cup (1/2 green container) thinly sliced cucumbers
- Cilantro for topping the tacos
- For the pork marinade:
- 1 tablespoon rice vinegar
- 2 cloves of garlic, crushed
- 1 inch knob of ginger
- 1 small squeeze sriracha
- For the pickled carrots and daikon
- 1/2 cup daikon, peeled and sliced into matchsticks
- 1/2 cup carrots, peeled and sliced into matchsticks
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 1 clove garlic, crushed
- 1 pinch red pepper flakes
- For the avocado mash:
- 1/2 avocado, mashed (as much as will fit in 1 blue container)
- 1 teaspoon lime juice
- 1/8 teaspoon garlic powder
- Make shallow slices across the top and bottom of your pork chop (this will help the marinade take effect more quickly)
- Add your pork to a ziplock bag and add all the marinade ingredients in with it
- Close the bag and massage the marinade all over the pork until it is mixed together and evenly dispersed across the pork
- Marinate for 30 minutes
- For the daikon and carrots:
- Mix together the pickling ingredients in a small bowl and microwave for 15-20 seconds, just until the honey is dissolved
- Add your carrots and daikon to a ziplock bag, and pour the pickling liquid in as well. Allow the veggies to pickle until everything else is done and the tacos are ready to assemble
- For the avocado mash:
- Mash all ingredients together in a small bowl. Set aside
- When your pork is done marinating, remove it from the fridge and heat your grill pan over medium high heat with 1 teaspoon of olive oil
- When your pan is hot, season both sides of your pork with salt and pepper and add into the pan
- Brown, flip, and brown the other side. Continue until pork is cooked through
- Meanwhile, slice your cucumber in half, scoop out the seeds with a spoon, and thinly slice 1/2 cup of them. Set aside
- When your pork is done cooking, let it rest for a few minutes
- Meanwhile, steam your corn tortillas in the microwave
- Place the corn tortillas in the microwave with damp paper towels above and below each tortilla
- Microwave for 5-10 seconds, until tortillas are warm and very pliable
- To assemble tacos, lay the corn tortillas down, spread half the avocado mash onto each, add half the pork onto each, add the carrots and daikon next (you might not use all of them), add the cucumber on top of that (you may not use all the cucumber either), and finish with cilantro
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
If you love this recipe, head over and check out my Salmon Banh Mi!