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Banh Mi Tacos

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< 1 min read
Summary

Inspired by the traditional Vietnamese sandwich, this take on tacos will leave your taste buds singing, soul shining and belly satisfied with their ingredients that are bursting with flavor and texture. The umami flavor of portobello mushrooms combined with fresh herbs topped with pickled veggies is like a flavor bomb in your mouth!

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 2 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 tbsp organic rice vinegar
 1 tbsp Sriracha (optional)
 4 portobello mushrooms (sliced)
 basil (chopped, fresh)
 cilantro (chopped, fresh)
 8 organic corn tortillas
Pickled Vegetables
 10 oz carrots (shredded)
 1 cucumber (sliced)
 1 jalapeño (sliced)
 ½ cup organic rice vinegar
Sriracha Mayo
 ¼ cup vegan mayo (link to recipe in notes, or plain vegan yogurt)
 Sriracha (to taste)

Directions

1

Make our Easy Vegan Mayo.

2

Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.

3

Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.

4

In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.

5

Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.

6

Spoon the mushrooms onto the tortillas.

7

Top with Pickled Vegetables and drizzle with the Sriracha Mayo.

8

Garnish with fresh basil and cilantro and serve.

Chef's Notes

Easy Vegan Mayo
Recipe can be found here.

Flour-Free
Serve in lettuce cups or over a bed of greens instead of corn tortillas.

Prep
Make ahead, but store components separately.

Add-Ons
Add avocado slices or more vegetables.

Mushroom Alternatives
Substitute organic cubed tofu, chickpeas, or cauliflower for the mushrooms.

Ingredients

 2 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 tbsp organic rice vinegar
 1 tbsp Sriracha (optional)
 4 portobello mushrooms (sliced)
 basil (chopped, fresh)
 cilantro (chopped, fresh)
 8 organic corn tortillas
Pickled Vegetables
 10 oz carrots (shredded)
 1 cucumber (sliced)
 1 jalapeño (sliced)
 ½ cup organic rice vinegar
Sriracha Mayo
 ¼ cup vegan mayo (link to recipe in notes, or plain vegan yogurt)
 Sriracha (to taste)

Directions

1

Make our Easy Vegan Mayo.

2

Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.

3

Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.

4

In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.

5

Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.

6

Spoon the mushrooms onto the tortillas.

7

Top with Pickled Vegetables and drizzle with the Sriracha Mayo.

8

Garnish with fresh basil and cilantro and serve.

Banh Mi Tacos