Vegan Banh Mi Tacos

August 3, 2015
Serves 2-3 People
Prep time
1h 0m
Cook Time
10m

 

 

sharing is car(a)ingShare on FacebookShare on Google+Tweet about this on TwitterPin on PinterestBuffer this pageShare on StumbleUponShare on TumblrShare on RedditShare on YummlyEmail this to someone

Ingredients

  • 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
    water
  • 1/8 Cup
    sugar or 5-6 drops liquid stevia
  • 1/2 Tablespoon
    pink salt
  • 1/2 Cup
    mayo, vegan
  • 1-2 Tablespoon
    sriracha
  • 2 Teaspoons
    tamari
  • 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

Instructions

  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!