Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.
A Banh Mì is a Vietnamese sandwich served in a baguette. It’s kind of a Vietnamese-French fusion thing that originated in Vietnam. We’ve added more fusion here by serving it in a taco.
The Banh Mì Tacos are an easy summer grilling recipe. They’re perfect for a grill out with neighbors and friends. Oh wait, did somebody mention tailgating? You’ve got it!
First you make a mixture of maple syrup, soy sauce and Dijon mustard. Half of that goes onto skewers of sliced pork tenderloin. The other half gets a blast of cider vinegar and is used as a quick pickle dressing for slices of carrots, cucumber and sweet Vidalia onions. That’s one of the things I love about Vidalia onions, they’re already so sweet then a quick dip in the pickle dressing makes them almost like candy.
After you get your veggies soaking in the quick-pickle liquid, grill the pork skewers and your corn tortillas.
To serve there’s a really fast and friendly garlic-lime mayonnaise that you spread onto the tortillas. Top it with your grilled pork skewers and your Vidalia onion and veggie slaw (drain the liquid off first!).Print
Banh Mì Tacos with Vidalia Onion Slaw
Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Grilled
- Cuisine: Vietnamese
- 1 pork tenderloin (approx. 1 and 1/4 lb.), silverskin trimmed off
- ¼ cup maple syrup
- ¼ cup soy sauce
- ¼ cup Dijon mustard
- ¼ cup cider vinegar
- 2 small Vidalia onions, sliced thinly
- 3 medium carrots, grated
- ½ of an English cucumber, julienned
- 8 corn tortillas (6” diameter)
- 2 Tbsp. olive oil
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tsp. lime juice
- Salt to taste
- Preheat a grill to medium-high heat.
- Cut the pork tenderloin in half width-wise. Cut each half into 8 equal lengthwise strips. Thread each strip onto a skewer and lay them in a single layer on a plate.
- Make a marinade by combining the maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a slaw by stirring in the vinegar, Vidalia onions, carrots and cucumber. Refrigerate.
- Grill the pork over direct heat flipping it over once or twice until cooked through, 7-10 minutes. While the pork cooks, combine the mayonnaise, garlic, lime and a pinch or two of salt. Remove pork from grill and cover with foil to keep warm.
- Brush both sides of the corn tortillas lightly with the olive oil. Grill each side of the tortillas over direct heat just to warm through and until slightly browned, 1 minute per side. Stack tortillas on a plate and cover with foil to keep warm.
- Assemble tacos by spreading each tortilla with the mayonnaise mixture, adding a pork skewer and then some of the Vidalia onion slaw. Remove skewer before eating.
Photo courtesy of the Vidalia Onion Committee.
Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.
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