Banh Mì Tacos with Vidalia Onion Slaw

Contributor: Christine Pittman

Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw.

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: Vietnamese


Units Scale
  • 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


  1. Preheat a grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.