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Banh Mi Tacos on white platter with lime wedges topped with chili mayo and cilantro leaves

Banh Mi Street Tacos recipe

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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


  • 2 lb fresh skinned catfish filets
  • 2 carrots, peeled and shredded
  • 1 watermelon radish
  • 1/2 C rice vinegar
  • 1 Tbsp sugar
  • 1/4 C water
  • 1 bunch cilantro
  • 8 corn tortilla shells
  • 1/2 C mayo
  • 1/4 C chili sauce
  • 2 lemons
  • 1 tsp garlic powder
  • 1 tsp chipotle powder
  • 1 tsp onion powder


  1. In a medium bowl, combine the rice vinegar and sugar along with water. Mix until sugar is dissolved.
  2. Add carrots and allow to set for an hour (or up to 2 days).
  3. 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.
  4. Place fish in skillet and cook for 3-4 minutes. Then turn and cook for another 3-4 minutes until done.
  5. Place corn tortillas over medium high burner for 30 seconds to warm one at a time. being careful not to burn.
  6. Slice radishes thinly, then julienne and add to carrot mixture for 5 minutes.
  7. To make sauce: combine the chili sauce, the mayo and juice of 1 lime.
  8. To assemble taco: slice catfish into 1/2 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.
  9. Serve with your favorite chips and salsa
  10. We also like black beans on re-fried beans as well... add at your discretion.
  • Author: Superman Cooks
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Entree
  • Cuisine: Vietnamese


  • 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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