Banh Mi Pork Tacos are perfect for grilling season and can be made in under 30 minutes! Tender grilled pork is topped with quick-pickled vegetables, hot chili mayo, jalapenos and cilantro. It’s your favorite sandwich, in taco form!
Make the pickled vegetables: Put the vinegar, water, sugar, and salt into a canning jar or container with a lid and shake until the sugar is dissolved. Add the daikon and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate for at least 20 minutes, and up to two weeks.
In a small bowl, stir together the mayonnaise, green onions and sriracha. Set aside.
Place pork (or chicken) on grid over medium-hot coals. Grill, uncovered, 3-4 minutes per side or until no longer pink in center.
To assemble tacos: Warm corn tortillas on the grill. (Alternatively, wrap them in tin foil and heat them in them in a 400-degree oven for 10 minutes) Spread about 1 teaspoon of the hot chili mayo on each warm tortilla and top with grilled pork. Add the pickled vegetables and chopped cucumbers and jalapeños. Sprinkle with chopped cilantro. Top with additional hot chili mayo, if desired.