Experience the fusion of flavors in our Banh Mi Street Tacos! Spicy, hand-held fish tacos explode with Vietnamese flavor, topped with pickled veggies, fresh cilantro, and chili mayo.
Banh Mi Tacos
If you love a Banh Mi Sandwich, you're going to love this recipe! We borrowed all the flavors of our favorite sandwich and wrapped them in a warm corn tortilla. These Street Tacos, made with grilled catfish, are super easy to make and packed with signature Vietnamese flavor. You can substitute any protein into this recipe, adding bold flair to taco night.
The popularity of the Bahn Mi is no surprise to us. From the moment we first stepped into our favorite New York Bahn Mi shop, Num Pang, we were hooked. Keith has been creating recipes using these flavor combinations since the blog first began, and I never tire of them. So the idea of a fusion street taco just makes sense. Like our Pulled Pork Tacos, these are a favorite non-traditional taco night recipe.
Serve them with: Cilantro Lime Rice, Pineapple Salsa, and a refreshing Coronarita
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Ingredients
- FISH FILETS: we used fresh skinned catfish filets
- CARROTS: fresh carrots, peeled and shredded
- RADISHES: we used watermelon radish to add color
- VINEGAR: we like rice vinegar for this recipe
- SUGAR: granulated sugar
- WATER
- CILANTRO: fresh cilantro leaves, chopped
- TORTILLA SHELLS or TACO SHELLS: we used corn tortillas here, but flour tortillas work. The 6" tortillas pictured make great street tacos.
- MAYONNAISE: real mayonnaise or light mayonnaise (is the base for chili mayo)
- CHILI SAUCE: adds the signature Banh Mi flavor
- LEMONS: fresh squeezed lemon juice
- GARLIC POWDER
- CHIPOTLE POWDER
- ONION POWDER
*see recipe card for quantities.
Instructions
- Pickle Carrots: In a medium bowl, combine the rice vinegar and sugar along with water. Mix until sugar is dissolved. Add carrots and allow to set for an hour (or up to 2 days).
- Prepare the Fish Filets: heat a large skillet over medium high heat and mix the onion powder, garlic powder and chipotle powder. Sprinkle over both sides of catfish.
- Cook the Fish: place fish in skillet and cook for 3-4 minutes. Then turn and cook for another 3-4 minutes until done.
- Warm the Tortillas: place corn tortillas over medium high burner for 30 seconds to warm one at a time, being careful not to burn.
- Pickle Radishes: slice radishes thinly, then julienne and add to carrot mixture for 5 minutes.
- Make the Chili Mayo: combine the chili sauce, mayonnaise, and juice of 1 lime.
- Assemble the Tacos: slice catfish into ½ inch slices. Add to bottom of taco shell. Drain the carrot and radish mixture and top catfish, along with a few pieces of cilantro. Drizzle sauce over top and serve with a lime wedge for squeezing right before eating.
- Serve with your favorite chips and salsa (try our Pineapple Salsa), black beans, and Cilantro Lime Rice.
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Variations
- TRADITIONAL: substitute fish with pulled pork
- VEGETARIAN: substitute the catfish with tofu, tempeh, or your favorite plant-based protein.
- SPICY: add sliced jalapeños or hot sauce.
Top tip
To bring out the flavor of the tortillas, warm them one at time over a medium high burner for 30 seconds, being careful not to burn. Do this just before you are ready to assemble the tacos.
Storage
- Store pickled veggies separately from fish. Store pickled veggies in an airtight container in the fridge for up to 3 days.
- Store fish in an airtight container in the fridge for up to 3 days.
- Reheat fish in a skillet with a little oil or in the microwave.
- Do not Freeze.
More taco recipes
- Spicy Korean Chicken Tacos
- Braised Short Rib Tacos
- Pulled Pork Tacos
- Blackened Fish Tacos
- Sautéed Cauliflower Tacos
FAQ
Absolutely! You can experiment with different fish varieties like tilapia, cod, or shrimp to personalize the dish according to your tastes.
Pickled vegetables are typically made with a mixture of carrots, daikon radish, vinegar, sugar, and salt. You can find detailed instructions in our recipe card.
Banh Mi Tacos take the flavors of traditional Banh Mi Sandwiches but reimagine them in a taco format. We use tortillas instead of baguettes, and taco-style toppings to create a fresh twist.
Yes, you can substitute the catfish with tofu, tempeh, or your favorite plant-based protein. Be sure to use vegan-friendly condiments and skip any animal-derived ingredients.
Corn tortillas or flour tortillas work well for Banh Mi Tacos. We like the small 6" tortillas for the street taco look and taste.
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Banh Mi Street Tacos recipe
Experience the fusion of flavors in our Banh Mi Street Tacos! Colorful, hand-held fish tacos explode with Vietnamese flavor.
- Total Time: 45 mins
- Yield: 8 tacos 1x
Ingredients
- 2 lb fresh skinned catfish filets
- 2 carrots, peeled and shredded
- 1 watermelon radish
- ½ C rice vinegar
- 1 Tbsp sugar
- ¼ C water
- 1 bunch cilantro
- 8 corn tortilla shells
- ½ C mayo
- ¼ C chili sauce
- 2 lemons
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 1 tsp onion powder
Instructions
- In a medium bowl, combine the rice vinegar and sugar along with water. Mix until sugar is dissolved.
- Add carrots and allow to set for an hour (or up to 2 days).
- To prepare fish: heat a large skillet over medium high heat and mix the onion powder, garlic powder and chipotle powder and sprinkle over both sides of catfish.
- Place fish in skillet and cook for 3-4 minutes. Then turn and cook for another 3-4 minutes until done.
- Place corn tortillas over medium high burner for 30 seconds to warm one at a time. being careful not to burn.
- Slice radishes thinly, then julienne and add to carrot mixture for 5 minutes.
- To make sauce: combine the chili sauce, the mayo and juice of 1 lime.
- To assemble taco: slice catfish into ½ inch slices and add to bottom of taco shell. Drain the carrot and radish mixture and top catfish along with a few pieces of cilantro. Drizzle sauce over top and serve with a lime wedge for squeezing right before eating.
- Serve with your favorite chips and salsa
- We also like black beans on re-fried beans as well... add at your discretion.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 tacos
- Calories: 556
- Sugar: 10.6 g
- Sodium: 308.2 mg
- Fat: 28.7 g
- Carbohydrates: 41.9 g
- Protein: 37.3 g
- Cholesterol: 95.3 mg
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