Banh Mi Tacos: Tender strips of perfectly seasoned pork tenderloin are wrapped in lettuce and topped with pickled veggies for a hand-held dinner that sings with flavor.
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5 from 1 vote

Banh Mi Tacos

Lettuce wrap filled with seasoned beef and pickled veggies. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 4
Calories: 222kcal
Author: Kristen Chidsey

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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