Description
Smash Banh Mi Tacos combine the bold flavors of Vietnamese banh mi with the fun, crispy texture of smash-style ground beef patties served on soft tortillas. This fusion dish features savory, tangy, and spicy elements with fresh vegetables like cucumber, shredded carrots and daikon, jalapeño, and cilantro, all topped with a zesty sriracha-lime mayo sauce. Perfect for a quick, flavorful weeknight dinner or entertaining guests with a taste of Vietnamese-inspired street food.
Ingredients
Scale
Beef Patties
- 1 pound ground beef (80/20 blend)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sriracha
- Salt and black pepper, to taste
Vegetable Toppings
- 1 small cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1 jalapeño, thinly sliced
- 1/2 cup fresh cilantro leaves
Sauce
- 1/4 cup mayonnaise (use dairy-free mayo for dairy-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 tablespoon sriracha
Others
- 8 small flour or corn tortillas
Instructions
- Prepare the Beef Mixture: In a bowl, combine the ground beef with soy sauce, fish sauce, minced garlic, grated ginger, and a pinch of black pepper. Mix gently until combined but do not overwork the meat to keep it tender.
- Form and Cook Smash Patties: Divide the beef mixture into 8 loose balls. Heat a skillet or griddle over medium-high heat until hot. Place the balls on the surface and immediately smash them flat with a spatula. Cook each side for 2-3 minutes until browned and thoroughly cooked through.
- Warm Tortillas: While the patties cook, warm the tortillas in a dry skillet or over an open flame for a few seconds on each side until pliable and slightly charred for extra flavor.
- Make the Sauce: In a small bowl, whisk together the mayonnaise, rice vinegar, lime juice, sriracha, and sugar until smooth and well combined to create a tangy, spicy sauce.
- Assemble the Tacos: Place one beef smash patty on each warm tortilla. Top with cucumber slices, shredded carrots, shredded daikon, jalapeño slices, and fresh cilantro leaves.
- Finish and Serve: Drizzle the prepared sriracha-lime mayo sauce over the taco toppings. Serve immediately for the best texture and flavor.
Notes
- For extra crunch and flavor, quick-pickle the carrots and daikon by soaking them in a mixture of rice vinegar, sugar, and salt for 15 minutes before assembling the tacos.
- Ground chicken or pork can be substituted for the beef to vary the protein.
- Use dairy-free mayonnaise to make the recipe dairy-free.
- Adjust the amount of jalapeño and sriracha to your preferred spice level.
- To keep the tortillas warm before serving, wrap them in a clean kitchen towel.
Nutrition
- Serving Size: 2 tacos
- Calories: 510
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
