Banh Mi Tacos

Posted by on Jul 14, 2014 in Recipes | 0 comments

This is a quick and easy recipe that is perfect for a weeknight meal. It’s incredibly flavorful and very filling.

While Banh Mi traditionally refers to baguettes and the Vietnamese sandwiches made on them, this recipe takes some traditional vegetarian banh mi ingredients, mixes them with others, and puts them in a taco. Because everything is better in a taco! Doesn’t the combination of crunchy pickled veggies, crisp romaine, creamy avocado, butler soy curls in a spicy sauce made with hoisin & cashew cream (recipe here) & herbs on a corn tortilla sound really, really great to you?  Let me tell you, it is. 

So, without much more ado…

Banh Mi Tacos
Serves 2
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Total Time
25 min
Total Time
25 min
Quick pickled vegetables
  1. 3/4 cup carrots, grated
  2. 3/4 cup red cabbage, grated
  3. 2 tbsps apple cider vinegar
  4. 1 tsp coconut palm sugar
  5. salt and pepper to taste
Butler Soy Curls in Creamy Hoisin Sauce
  1. 1 cup butler soy curls, dry
  2. 1 tbsp hoisin sauce
  3. 2 tbsps cashew cream, plain
  4. 1-2 birds eye chili peppers, minced
  5. 1 tsp olive oil, for sautéing
  1. 4 soft corn tortillas
  2. 1/4 avocado
  3. 1/2 cup romaine, chopped
  4. 1/2 red bell pepper, chopped
  5. 8 Thai basil leaves
  6. Sriracha (optional)
Quick pickled vegetables
  1. Combine grated vegetables in a bowl along with apple cider vinegar, coconut palm sugar and salt and pepper.
  2. Let sit for at least 15 minutes, while you prepare the rest of the ingredients.
  3. You will have far more than you need for the tacos.
Butler Soy Curls in Creamy Hoisin Sauce
  1. Rehydrate soy curls by covering in boiling water for 5 minutes.
  2. Mean while, prepare your sauce by combining hoisin sauce, cashew cream and birds eye chili peppers in a small bowl and mixing until well combined.
  3. Heat a pan on medium-high heat.
  4. Thoroughly drain and pat dry your soy curls.
  5. Add the oil and soy curls to the pan and sauté until they start to brown.
  6. Remove the soy curls from the pan and add to the sauce.
  7. Mix until the soy curls are thoroughly coated.
  1. Heat tortillas until they are soft and pliable (in a hot pan works great).
  2. To each tortilla add romaine, avocado, red peppers, a generous spoonful of the pickle vegetables and soy curls.
  3. Add a squirt of sriracha, if you want a little additional heat, and top with fresh Thai basil.
Vegan Sweet and Simple
The recipe for the quick pickled vegetables I provide more will make far more than you need for the tacos. But they only get better as they are allowed to sit, so you’ll want to be topping just about everything you eat with them over the days that follow. 

Vietnamese flavors on a taco! Yum!

Vietnamese flavors on a taco! Yum!

I used butler soy curls, because they are perfect for this recipe.  But I’m pretty sure this would be amazing with Beyond Meat chicken-free strips as well! You could also make the sauce recipe with vegan mayonnaise instead of cashew cream and that would taste great as well. Experimenting of all types is highly encouraged here! 

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