Smashed Bahn Mi Tacos

Don’t skimp on the lime ! Smashed Banh Mi Tacos fly of the plate. Lunch, dinner, snacks or entertaining! I make the pickled carrot & pork mix well in advance so they come together easy when you want to whip them up. 2 large carrots, finely shredded 1 ½ cup white vinegar 2 tbsp caster sugar 1 tsp salt 500g pork or chicken mince 1 tsp salt 2 tbsp lemongrass, finely chopped 2 clove garlic, finely chopped 3 tbsp spring onion, finely chopped 2 tbsp fish sauce 2 tsp caster sugar (optional) 6 small tortilla ¼ cup sriracha 1 cup mayonnaise 2 Lebanese cucumber, finely sliced Handful mint & coriander leaves Green part of spring onion, finely sliced 2 limes, to serve Method Pickle the carrot at least 20 minutes or night before Place the carrot, vinegar sugar and salt in a jar, give it a shake to dissolve the sugar then make sure the carrot is covered with the vinegar mixture and let it pickle. In a bowl combine the mins, salt, lemongrass, garlic, spring onion, fish sauce and caster sugar. Roll these into 6 even balls. Press the meat balls flat on a piece of baking paper and press on a tortilla over each then use a spatula to flip them over. Preheat a frying pan over a medium/high heat, add a splash of olive oil. Fry the tortillas, meat side down until caramelised and cooked, about 2 minutes then flip just quickly and remove from the pan to a plate or board Mix the sriracha and mayo together. To serve spoon some sriracha mayo over the cooked tacos, top with pickled carrot, cucumber, herbs, shallots and squeeze over some lime.

Good

% Daily Values based on a 2,000 calorie diet