Vietnamese Pork Tacos with Pickled Cucumber, Cabbage Slaw & Sriracha Mayo

COOK TIME - 20–30min
2 SERVINGS

Banh mi is an iconic Vietnamese sandwich. Here, we take all those same flavours & textures & channel them into some seriously delicious tacos. Tangy-sweet pork is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, & sriracha mayo. Taco ’bout an epic dinner!

Nutrition PER SERVING
Calories 700 kcal
Fat 33.0 g
Protein 35.0 g
Carbohydrate 89.0 g
Sodium 786 mg
Vietnamese Pork Tacos

fresh ingredients

IN THE KIT

  • 12 oz
    ground pork
  • 6
    flour tortillas
  • 3 oz
    carrots
  • 3 oz
    cucumber
  • 1⁄2
    lime
  • 2 oz
    cilantro
  • 4 oz
    sriracha mayo
  • 2 oz
    sweet soy/ponzu sauce
  • 4 oz
    red cabbage
  • 2 oz
    rice vinegar & sugar blend
  • 1 oz
    ginger/onion/garlic blend
  • 2 oz
    sesame slaw dressing

Not Included

Salt & pepper

Olive oil

 

Kitchen Items Needed

Paper towel

Small bowl

Medium bowl 

Large skillet

Medium skillet

Box grater

cook along

INSTRUCTIONS

Prep

Cut lime into wedges;

Grate carrots;

Grate cucumber & place in small bowl;

Finely chop cilantro;

Core & thinly slice cabbage.

1Make Pickle

In the bowl with grated cucumber add sugar & vinegar blend & a pinch of salt. Stir, set aside to quick-pickle.

2Make Slaw

Combine cabbage, carrot & slaw dressing in medium bowl. Season with salt, pepper & mix. Set aside. 

3Cook Pork

Heat a drizzle of oil in a large skillet over medium-high heat. Add pork, ginger/onion/garlic blend, a pinch of salt & pepper. Cook, stirring occasionally, until browned & cooked through, 4-6 minutes. Stir in 1/2 sweet soy glaze/ponzu blend. Bring to a simmer, then immediately turn off the heat. Taste & season with salt & pepper.

4Toast Tortillas

Heat medium skillet over medium high heat. Rub a little olive oil on both sides of tortillas & place in skillet, toasting on each side for 1 minute or so, until golden. 

5To Serve

Divide tortillas between plates & fill with saucy pork, slaw blend, pickled cucumber (draining first), & cilantro. Drizzle with sriracha mayo & remaining sweet soy blend. Cut remaining lime into wedges & serve on the side.