Pork Banh Mi Mini Taco Bowls

Prep 35 min
Total 35 min
Servings 10

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Don’t be fooled by the size of this mini boat -- it is packed with flavour. All the elements of this classic sandwich pile up in this small package to make a great appetizer for your next gathering. ...MORE + LESS -

Ingredients

1/4 cup rice vinegar

2 tablespoons water

2 tablespoons sugar

1 teaspoon salt

1/2 cup coarsely shredded carrot

1/4 cup mayonnaise

1 tablespoon Sriracha sauce

1/2 lb (250 g) ground pork

2 cloves garlic, finely chopped

3 green onions, sliced, green and white parts separated

1 teaspoon fish sauce

1 teaspoon soy sauce

1 1/2 teaspoons honey

1/2 teaspoon black pepper

10 Old El Paso™ mini tortilla bowls

1/4 cup chopped cucumber

2 radishes, thinly sliced

3 tablespoons thinly sliced jalapeño chilies

Steps

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1

In 1-cup glass measuring cup, mix vinegar, water, sugar and salt; stir to dissolve sugar and salt. Add carrot; set aside. In small bowl, mix mayonnaise and Sriracha sauce; set aside.
2

In 10-inch nonstick skillet, cook pork, garlic and green onion whites over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Stir in fish sauce, soy sauce, honey and pepper. Cook uncovered 2 to 3 minutes, stirring frequently, until liquid is absorbed.
3

Meanwhile, heat tortilla bowls as directed on package. Drain carrots. Divide pork mixture among boats; top with carrots, Sriracha mayonnaise, cucumber, radishes, green onion greens and jalapeño slices.

A simple way to spread the Sriracha mayo topping is to spoon it into a resealable food-storage plastic bag, cut off one corner, and squeeze a zigzag on top of each boat.
Don’t have ground pork? Substitute ground turkey for the ground pork in this recipe. Just add 1 teaspoon of oil to the skillet with the turkey, garlic and green onion.