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!).
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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
Ingredients
- 1 pork tenderloin (approx. 1 and 1/4 lb.), silverskin trimmed off
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 2 small Vidalia onions, sliced thinly
- 3 medium carrots, grated
- 1/2 of an English cucumber, julienned
- 8 corn tortillas (6” diameter)
- 2 Tbsp. olive oil
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tsp. lime juice
- Salt to taste
Instructions
- 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.
Notes
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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