Amazing Banh Mi Tacos worth TACO-ING ABOUT

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Cut the carrot and lo bak (or daikon) into thin matchsticks. Put them in a bowl with the rice vinegar, 2 tbsp maple syrup and 1 tbsp soy sauce, mix well, and refrigerate for a few hours or overnight to pickle.
2. Thinly slice the red onion and roughly chop the oyster mushrooms.
3. Stir the plant-based mayo together with the sriracha.
4. Place the tortillas on a baking tray and preheat the oven to 350°F.
5. Heat a nonstick pan over medium heat. Add the chili oil, then the red onion, and sauté for 7 to 8 minutes. Season with salt, add 2 tbsp maple syrup, and sauté for 2 more minutes. Set the onions aside.
6. Return the pan to medium heat and add the avocado oil, then the mushrooms. Sauté for 7 to 8 minutes. Add the soy sauce and dark soy sauce, sauté for 2 minutes, and set aside.
7. Warm the tortillas in the oven for a few minutes.
8. Assemble the tacos with the mushrooms, onions, pickled carrot, cilantro, spicy mayo and a sprinkle of white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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OnionCarrotMushroomRed onionTortillaDaikonOyster mushroom