Blackstone Banh Mi Tacos
Blackstone Banh Mi Tacos starts with chicken or pork cooked on the griddle with a teriyaki marinade served as tacos with banh mi veggies
Equipment
- Blackstone Griddle
Ingredients
- 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
Instructions
- 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.