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Banh Mi Pork Tacos
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Prep Time:
30 minutes
Total Time:
50 minutes
Spicy honey-glazed pork tacos with carrot daikon slaw, sriracha mayo, and fresh jalapenos, cilantro, and cucumber toppings.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 lb thinly sliced pork cutlets, cut into thin strips
  • 1 teaspoon salt
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons honey
  • 1 teaspoon white vinegar
  • 1 cup julienne-cut carrots
  • 1 cup julienne-cut daikon radish
  • 1/4 cup white vinegar
  • 1 tablespoon honey
  • 1/2 cup mayonnaise
  • 2 teaspoons Sriracha sauce
  • 8 totillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), heated as directed on package
  • 2 jalapeño chiles, thinly sliced
  • 1/2 bunch fresh cilantro sprigs
  • 1/4 English (seedless) cucumber, thinly sliced (about 1/2 cup)
Instructions:
  • **Heat oil in a 10-inch nonstick skillet over medium-high heat. Season pork with salt and cook until caramelized and cooked through. Combine 1 teaspoon Sriracha sauce, 2 tablespoons honey, and 1 teaspoon vinegar; drizzle over pork and cook until glazed and caramelized. Keep warm before serving.**
  • Combine the ingredients for the Pickled Slaw in a medium bowl and let it sit aside.
  • Prepare the Sriracha Mayonnaise by mixing the ingredients in a small bowl. Distribute the pork evenly among the tortillas, then add slaw on top using a slotted spoon. Finish by garnishing with mayonnaise, chiles, cilantro, and cucumber.

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