Let me ruin your favorite sandwich—in the best way. Banh mi tacos are absolutely worth it.
If you’re thinking “this isn’t a banh mi because that’s a sandwich,” you’re right — and that’s the point. I turned the beloved sandwich into a taco. All the classic flavors—savory pork, crunchy pickled vegetables, fresh herbs, and creamy sauce—wrapped in a tortilla for perfect taco bites.
We can do what we want with dinner.
These tacos are so good—and surprisingly light, depending on the cut of pork you use. They’re satisfying without feeling heavy, making them one of my favorite weeknight dinners.
One of the best things about this recipe is its flexibility. Make a batch of pulled pork specifically for these tacos and freeze the leftovers for another meal, or use leftover pulled pork from the weekend. You can also slice leftover pork tenderloin or pork chops and use those instead—either way, you win.
I am a little obsessed with pickled vegetables, so the quick-pickled radishes and carrots in these tacos are everything to me. They add a crunchy, tangy contrast to the rich pulled pork and bring brightness to every bite.
For me, the pickled veggies make the taco.
They’re quick to prepare, so you can whip them up after work or even the morning before and chill them until dinner. They keep well and elevate these tacos instantly.
The texture here is what gets me. The combination of tender, juicy pork, crisp pickled veggies, fresh cucumber, and bright herbs creates a contrast that’s irresistible. One bite and the crunchy, savory, tangy mix will win you over.
And they’re beautiful—vibrant colors, fresh herbs, and bright pickles make these tacos as pretty as they are delicious.
Everything I want in a taco is right there: bold flavor, satisfying texture, fresh ingredients, and bright, real-food components. These should definitely be in your regular rotation.
Banh Mi Tacos
Ingredients
- 1 4-pound pork shoulder roast
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 tablespoon canola or vegetable oil
- 1/2 cup beer, stock, water, or ginger ale just enough liquid to keep the pork moist
- 12 corn or flour tortillas your preference
- 1/2 seedless cucumber sliced
- fresh cilantro for garnish
Quick pickled veggies
- 3 radishes thinly sliced
- 1 carrot cut into 1-inch matchsticks
- 2/3 cup apple cider vinegar
- 1/3 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
Smoky yogurt crema
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1/2 lime, juiced
- 1/2 teaspoon smoked paprika
- pinch salt and pepper
Instructions
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Note: this recipe yields leftover pulled pork. Freeze extra or plan another recipe for later in the week.
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For best flavor, sear the pork first. If your slow cooker won’t sear, heat a large pot over medium-high and add the oil. Season the roast with salt and pepper, then sear on all sides until deeply golden. Transfer to the slow cooker if needed and add the beer or chosen liquid.
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Cover and cook on low for 8 to 10 hours, until the pork easily shreds with a fork. Shred the meat and mix it with the cooking juices. If it seems too wet, cook on high with the lid off for 15 minutes to reduce excess liquid.
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Assemble tacos by piling pork onto a warm tortilla, topping with pickled veggies, sliced cucumber, and cilantro. Drizzle with the smoky yogurt crema, add freshly cracked black pepper, and serve.
Quick pickled veggies
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Place radish slices and carrot matchsticks in a jar. Whisk together apple cider vinegar, warm water, sugar, and salt, then pour over the vegetables. Let sit about 30 minutes, then refrigerate until ready to use.
Smoky yogurt drizzle
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Whisk the yogurt, mayonnaise, lime juice, smoked paprika, and a pinch of salt and pepper until smooth. Chill any leftovers.
Did you make this recipe?
Share your photos and tag the recipe on social media if you like—it’s always fun to see variations and how you serve them. Enjoy!
Hot pink veggies on tacos should be mandatory.