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.
Servings
Ingredients
Taco Ingredients
- 6 corn tacos shell
- ½ cup soy yogurt
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 handful mint leaves
- 1 handful cilantro
- 2 scallions, finely chopped
- 1 shaved cucumber
Tofu Marinade
- 10.5 oz extra firm tofu, diced in cubes
- 1 tbsp tamari
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
Pickled Carrot + Jalapenos
- 1 jalapenos, deseeded and sliced
- 1 carrots julienned
- 3 tbsp rice vinegar
- 0.5 tsp sea salt flakes
- 2 tbsp monk fruit
- ½ cup 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!
Video
Nutritional Information - Per Serving
Calories 140kcal | Carbohydrates 10g | Protein 9g | Fat 7g | Sodium 220mg | Vitamin C 4mg | Calcium 228mg | Iron 2mg