Banh Mi Pork Tacos

These Vietnamese inspired tortillas are quick and easy to make. The fresh taste of the coleslaw pairs beautifully with the caramelised pork and creamy spiced mayonnaise.
  • Total Time 1 Hour
  • Spice Level Mild
  • Servings 4
  • Ingredients 14


Pickled Coleslaw

  • 125 g carrots, julienned or sliced thinly
  • 100 g daikon, julienned or sliced thinly
  • 60 ml white wine vinegar
  • 1 tablespoon honey 

Pork and Glaze

  • 1 tablespoon vegetable oil
  • 600 g thin cut pork chops, sliced
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar

 Sriracha Mayonnaise

  • 125 g mayonnaise
  • 2 teaspoons Sriracha sauce

Tortillas and Toppings

  • 1 pack (326 g) Old El Paso™ Super Soft Regular Flour Tortillas, heated to pack instructions
  • 1 large handful of coriander, leaves picked
  • 1/4 cucumber, sliced thinly


  1. Mix the coleslaw ingredients together in a medium bowl and leave to marinade for 1 hour. Drain.
  2. Season the pork slices with salt and pepper. Heat the oil in a large frying pan, over a medium/high heat, and cook the pork for 7 to 8 minutes, until caramelised. Add in the Sriracha sauce, honey and vinegar and cook for 5 minutes, until the sauce has caramelised on the outside of the pork.
  3. Mix the Sriracha and mayonnaise together in a small bowl.
  4. Divide the pork between the tortillas, top with the drained coleslaw, mayonnaise, chillies, coriander and cucumber.


Pack in another punch of flavour with a drizzle of hoisin sauce.

If you can’t get hold of daikon you can use regular radish, thinly sliced.