Vegan Banh Mi Tacos

Banh Mi Tacos 024Anytime you can turn your meal into an al fesco dining experience outside by a pool, mealtime immediately becomes 50% more fun, worthy of at least a few dancing girl emojis.

So that’s what we did.

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After making not one, but three jackfruit recipes here, here and here,  I went ahead and made another one for you. This stuff is just to awesome. I may or may not be having a serious love affair with this meat replacer- its 100% natural, unprocessed goodness. Granted, it does not offer much protien like other meat substitutes but it is satisfactory in taste and texure making it easy to appeal to the palate of a meat eater!

I should know. I made these for a meat eater and the results were worthy of a text the next day saying “such good tacos.”

I rest my case.

Banh Mi Tacos 004Banh Mi Tacos 024Vietnamese food is not new to this blog, see my vegan pho and rice paper rolls, so it only seemed fitting to veganify (yes I made up that word) another classic dish. I came across this Banh Mi Taco recipe and decided a vegan version sounded perfecto for a Friday night dining experience. They were good and I ate 3!

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If possible, I reccommend pickling the vegetables atleast a day or two in advanced which does require some planning, but don’t fret if you want to make this same day – it will still turn out awesome.

These tacos are:

Crunchy, savory, sweet, satisfying, easy to make and nom!

Please rate the recipe if you like it and be sure to follow along on instagram @caraskitchen


Summer playlist that I have on repeat! – Best of Kygo 

Vegan Banh Mi Tacos

August 3, 2015
Serves 2-3 People
Prep time
1h 0m
Cook Time




  • 1
    diakon radish cut into matchsticks or 4 red radishes, thinly sliced
  • 2
    carrots, cut into matchsticks
  • 1/3 Cup
    white wine vinegar
  • 1/3 Cup
    brown rice vinegar
  • 3/4 Cups
  • 1/8 Cup
    sugar or 5-6 drops liquid stevia
  • 1/2 Tablespoon
    pink salt
  • 1/2 Cup
    mayo, vegan
  • 1-2 Tablespoon
  • 2 Teaspoons
  • 1-20 Ounce
    can of jackfruit in brine, drained
  • 3/4 Cups
    teriyaki sauce, vegan
  • 1/2
    english cucumber, sliced
  • 1
    bunch cilantro, roughly chopped
  • 1
    jalapeno, chopped, optional
  • 6-8
    corn tortillas, i used store bought


  1. Make the pickled vegetbles: Put the vinegars, water, sugar and salt in a bowl and stir until dissolved. Add in the radishes and carrots. Cover and refridgerate for atleast one hour and up to a month.

  2. Make the sauce by combining the sriracha, mayo and tamari in a bowl until well combined. set aside.

  3. Drain the jackfruit, rinse with water and using paper towels, squeeze out as much moisture as possible from the fruit. shred and cut into small pieces. Marainate in the teriyaki sauce for 30 minutes to an hour. Option to light saute the jackfruit in pan with a little oil or water to soften it up. Over medium heat for 3-5 minutes stirring occasionaly should do the trick.

  4. To assemble to tacos, warm a tortilla over a gas burner, under the broiler or wraped in a damp paper towel and put in the microwave for a couple seconds. Spread on some sriracha sauce, add some jackfruit, then pickled vegetables, followed the the remaining toppings to your liking.

    Add some more sauce if desired and enjoy!

  • These look so good, Cara!! 🙂 I actually just posted a recipe for vegan tacos myself, but yours sound like such an interesting combo. I’ll definitely have to try them. 🙂

    • caracifelli5

      Hi Sina! Thank you so much for your kind words! Vegan tacos are the bomb! I will go check out yours now! xoxox