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.
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.
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.
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.
The pork or chicken will start to smell heavenly as the garlic, ginger, and teriyaki sauce caramelize and do their thing on the 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.
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…
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Blackstone Banh Mi Tacos
- Blackstone Griddle
- 3/4 cup carrots shredded
- 3/4 cup radish thinly sliced
- 3/4 cup cucumber (I used English cucumber0 thinly sliced
- 2 jalapeno peppers thinly sliced
- 1 1/4 cup white vinegar
- 1 1/4 cup hot water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- cooking oil of choice
- 1 onion diced
- 1 pound ground chicken or ground pork
- kosher salt, pepper
- 1/2 cup teriyaki sauce ( used Kikkoman with no high fructose corn syrup)
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 1 to 2 tablespoons sriracha
- flour or corn tortillas (I used street corn size)
- Optional toppings: cilantro, spicy mayo, sesame seeds
- Put the carrots, radish, cucumber, and jalapenos in a large mason jar, two pint size Mason jars, or container.Note: I used a mandolin to slice my veggies but you could easily use a sharp knife.
- In a bowl whisk together the vinegar, hot water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.Note: Leftover veggies will stay good in the fridge for a few weeks.
- Preheat the Blackstone to medium heat for several minutes, once hot add the oil. Once the oil is hot add the onions, ground pork, kosher salt, and pepper. Cook four to five minutes stirring a few times and breaking apart the pork as it cooks with hibachi spatulas.
- Add the teriyaki sauce, garlic, ginger, and sriracha cook three to four more minutes stirring a few times.Note: I mixed these together before heading to the griddle to make it easier.
- Add more oil to the griddle and add the tortillas for a minute per side.
- Fill each tortilla with the ground chicken or pork, banh mi veggies, and toppings like cilantro, spicy Mayo, and sesame seeds.