Easy Pork Banh Mi Tacos
Easy Pork Banh Mi Tacos
Ingredients
- 200g pkt shredded carrot
- 60ml (1/4 cup) Vietnamese salad dressing
- 500g Regular Pork Mince
- 3 garlic cloves, crushed
- 3cm-piece fresh ginger, finely grated
- 1 tbsp Maggi Original Seasoning
- 8 mini flour tortillas
- 1 tbsp olive oil
- Whole-egg mayonnaise, to serve
- Lebanese cucumbers, cut lengthways into eighths, to serve
- Green shallots, cut into 10cm lengths, to serve
- Fresh mint leaves, to serve
- Fresh coriander leaves, to serve
- Sliced bird's-eye chilli, to serve (optional)
- Vietnamese salad dressing, extra, to serve
- Lime wedges, to serve
Instructions
- 1
Combine carrot and dressing in a bowl and set aside. Combine the pork, garlic, ginger and Maggi seasoning in another bowl. Divide the mixture into 8 equal portions. Use clean hands to spread each portion over each tortilla leaving a 1cm border.
- 2
Heat 1 tsp of oil in a large non-stick frying pan over medium-high heat. Add 2 spread tortillas to the pan, meat-side down. Cook, pressing down with a spatula, for 2 minutes or until meat mixture is golden and cooked through. Turn over and cook for a further 30 seconds or until tortillas are golden. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining oil and spread tortillas.
- 3
Top tacos with mayonnaise, cucumber, dressed carrot, green shallot, mint, coriander, and chilli if using. Serve with extra salad dressing and lime wedges alongside.
