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Introducing Bánh Mì inspired Tacos, a creative fusion of Vietnamese and Mexican cuisines that combines the flavors of Bánh Mì with the convenience of tacos.
These Bánh Mì inspired Tacos offer a practical solution for satisfying Bánh Mì cravings without the need for bread. By bringing together the key elements of Bánh Mì within a taco shell, this recipe creates a harmonious blend of flavors and textures.
One of the advantages of these tacos is their adaptability and convenience. You can prepare the pickled carrots and jalapeños ahead of time, allowing the flavors to develop and enhance. This time-saving approach not only streamlines the cooking process but also adds depth to the overall taste.
Apart from their deliciousness, these Bánh Mì inspired Tacos provide potential health benefits. Tofu, a primary ingredient, offers a plant-based protein source, while the pickled carrots and jalapeños contribute tanginess and added nutrients. The combination of fresh mint, coriander, and lime juice adds a refreshing touch to the dish.
Preparing these tacos is simple. Just toast the corn taco shells until golden, then assemble with a mixture of soy yogurt, sriracha, and lime juice. Layer on shaved cucumber, pickled carrots and jalapeños, fresh mint leaves, coriander, and perfectly baked tofu cubes. Each bite offers a delightful blend of flavors and textures, showcasing the fusion of Vietnamese and Mexican influences.
These Bánh Mì inspired Tacos represent culinary creativity, offering a fresh take on beloved flavors. Whether you’re hosting a gathering or craving a unique meal, these tacos are sure to impress. Embrace the simplicity, savor the flavors, and enjoy the delightful combination of Vietnamese and Mexican cuisine in this extraordinary culinary experience.
Bánh Mì Inspired Tacos
A creative fusion of Vietnamese and Mexican cuisines, these Bánh Mì inspired tacos combine the flavors of Bánh Mì with the convenience of tacos, offering a practical solution for satisfying Bánh Mì cravings without the need for bread.
Equipment
Ingredients
Taco Ingredients
- 6 corn tacos shell
- ½ cup (120 g) soy yogurt
- 1 tbsp (15 ml) sriracha
- 1 tbsp (15 ml) lime juice
- 1 handful mint leaves
- 1 handful cilantro
- 2 scallions, finely chopped
- 1 shaved cucumber
Tofu Marinade
- 10.5 oz (300 g) extra firm tofu, diced in cubes
- 1 tbsp (15 ml) tamari
- 1 tbsp (15 ml) sriracha
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) maple syrup
- 1 tsp (5 ml) sesame oil
Pickled Carrot + Jalapenos
- 1 jalapenos, deseeded and sliced
- 1 carrots - julienned
- 3 tbsp (45 ml) rice vinegar
- 0.5 tsp (3 g) sea salt flakes
- 2 tbsp (24 g) monk fruit
- ½ cup (120 ml) boiling water
Instructions
- For the pickles, combine the vinegar, salt, monkfruit and boiling water. Stir until salt and monkfruit has dissolved. Add the carrot and jalapeños. Let sit on the counter for 1 hour, then store in the fridge. The longer it marinates the stronger the flavour.
- Combine the tofu marinade ingredients. Add the tofu and shake well to coat the tofu. Allow to marinade 1 hour to overnight. Bake in the airfryer for 10 minutes at 200C.
- Toast the tortillas. Combine the yogurt, lime juice, and sriracha.
- To build, top a tortilla with the yogurt sauce, cucumber, carrot and jalapeños pickles, mint, coriander and tofu, enjoy!
