You all know I love my mash up recipes where I take something traditional and turn it into something extraordinary… So today my friends I bring you Blackstone banh mi tacos!

A traditional Vietnamese banh mi has either chicken or pork and is served as a sandwich, kind of like a Vietnamese sub.

The pickled carrots, cucumbers, jalapenos, and radishes is what really makes a banh mi distinctive.

Usually pickled daikon is used which is a type of radish, I couldn’t find that so I’m using a regular radish.

How to make Blackstone banh mi tacos

First we will make the pickled veggies since they do take a few hours in the fridge before you can serve them.

I used a mandolin to slice my veggies.

And the pickling liquid is pretty simple with water, vinegar, sugar, and kosher salt.

Stuff the veggies into either one large Mason jar, two regular sized Mason jars, or any container will be just fine.

Mix together 1 1/4 cups each of white vinegar and hot water then add two tablespoons sugar and a tablespoon of kosher salt.

Stir until the sugar and salt are dissolved and then pour over the veggies.

Store in the fridge at least a few hours before serving.

Sliced veggies in the Mason jar before adding pickling liquid

Now on to the taco part of this delicious dinner!

You can start with either a pound of ground pork or ground chicken.

I went with ground pork because I find it has more flavor.

You can add the sauce ingredients all at the Blackstone or mix it together in a bowl to make it easier which is what I did.

Simply combine 1/2 cup of teriyaki sauce along with garlic paste, ginger paste, and sriracha.

As you can see I am using the teriyaki sauce with no high fructose corn syrup.

Sauce for the ground chicken or pork in the tacos

Set your ground pork or chicken, a diced onion, the sauce, and a few tortillas on a tray.

This will make it easier to carry out to the griddle.

Blackstone Banh Mi Taco ingredients on a tray

Preheat the griddle to medium for several minutes and then add some cooking oil of choice, the diced onion, and the ground pork or chicken.

Cook this four to five minutes breaking apart the meat as it cooks and mixing everything together with your hibachi spatulas.

Then add the sauce that we mixed together earlier and cook three to four more minutes.

Talking meat on the Blackstone after Browning and adding the sauce

The pork or chicken will start to smell heavenly as the garlic, ginger, and teriyaki sauce caramelize and do their thing on the griddle.

Pork Taco meat on the Blackstone griddle

While the meat continues to cook add some cooking oil to the empty side of the griddle.

And add the tortillas about a minute per side just to char them and crisp and warm them through.

It’s Taco time baby… time to assemble these beauties!

Start with some of the meat and then add a good drizzle of sriracha Mayo over top.

You can buy sriracha Mayo already mixed in the Asian section of the grocery store or make your own by simply combining Mayo and sriracha.

Blackstone Banh Mi Tacos before adding the pickled veggies

When you add the veggies to Blackstone banh mi tacos you know the party has really started!

They are colorful, crisp, flavorful, and really brings beautiful brightness to regular boring tacos.

I also topped mine with some fresh cilantro which is very traditional, also some black sesame seeds for a little pop of somethin’ somethin’.

Most likely you will not use all the veggies but that is perfectly perfect because they will stay good in the fridge for several weeks.

If you like Blackstone banh mi tacos, you might also like these griddle recipes…

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