Banh Mi Tacos
Lettuce wrap filled with seasoned beef and pickled veggies.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- FOR THE QUICK-PICKLED VEGETABLES
- ¼ cup white vinegar
- 1 tablespoon coconut aminos
- ½ cup carrots julienned
- ½ cup cucumber julienned
- 3 or 4 radishes thinly sliced
- FOR THE TACOS
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon white vinegar
- ¼ teaspoon red pepper flakes
- 1 pound pork cutlets cut thinly into bite-size pieces
- 4 to 6 lettuce leaves either romaine or butter lettuce
- 2 or 3 tablespoons chopped cilantro
TO MAKE THE QUICK-PICKLED VEGETABLES: In a small bowl, stir to combine the vinegar with the coconut aminos. Add the carrots, cucumber, and radishes. Cover and marinate in the refrigerator for 1 hour.
TO MAKE THE TACOS: In a medium bowl, stir to combine the honey, sesame oil, vinegar, and red pepper flakes. Add the pork, and stir. Marinate for 10 minutes.
In a large skillet over medium-high heat, sauté the pork in the marinade for 5 to 7 minutes, or until the pork strips arecooked through.
Set up your tacos by laying out the lettuce boats and filling them with cooked pork. Top with a generous serving of the quick-pickled vegetables, and garnish with the cilantro.
Calories: 222kcal | Carbohydrates: 11g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 154mg | Potassium: 512mg | Sugar: 9g | Vitamin A: 2710IU | Vitamin C: 1.5mg | Calcium: 11mg | Iron: 0.6mg