Air Fryer-style Smashburger Banh Mi Tacos | Marion's Kitchen
Air Fryer-style Smashburger Banh Mi Tacos | Marion's Kitchen
Ingredients
For the quick-pickle carrots
- 1 carrot, julienned
- 1 long red chilli, sliced
- ¼ cup rice vinegar
- ¼ cup sugar
- 1 tsp sea salt
For the tacos
- 500g (1 lb) pork mince
- 1 lemongrass stalk, pale part only, bruised, finely chopped
- 3 garlic cloves, finely grated
- 4 spring onions (scallions), white and green parts finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sea salt
- 8 small tortillas
- vegetable oil, for brushing
- Kewpie mayonnaise*, to serve 2 tbsp
- Marion's Kitchen Coconut Sriracha (or your choice of chilli sauce), to serve
- fresh coriander (cilantro) leaves, to serve
Instructions
- 1
For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.
- 2
In a large bowl, mix the pork mince, lemongrass, garlic, spring onion, fish sauce, sugar and salt together until well combined.
- 3
Use a spoon to spread the pork mixture over each tortilla, leaving a 1cm (about ⅜ inch) border. Lightly brush the pork mixture with vegetable oil.
- 4
Place 4 of the coated tortillas onto the tray of the Panasonic 4-in-1 Steam Microwave Oven. Use the grill setting to cook for 5 minutes or until the pork is just cooked through and the tortillas are starting to brown.
- 5
Carefully remove the tray from the microwave. Drizzle the tortillas with mayonnaise and sriracha, then top with a dollop of the pickled carrot and some coriander. Fold, then fill your face. Delightful.
