throwback thursday.. banh mi pork tacos with spicy pickled veggies..

for today's throwback Thursday i chose one my of favorite dishes.. before making these i had never had them.. i saw them on a cooking show and thought they looked totally scrumptious so i decided to make them and they did not disappoint!! they are soo good and the spicy veggies on them are what makes them go from good to great!! try em you like em!!
banh mi pork tacos
prep time: 30 {2-3 hours for marinade}
cooking time: 50
servings: 16 tacos
olive oil
2 lbs. thinly sliced pork cutlets, cut into strips
salt and pepper
3-4 tsp. sraracha sauce
1/4 cup agave
4 tsp. rice wine vinegar
sriracha mayo
1/2 cup low fat mayo
2 tsp. {or more} sriracha sauce
2 tsp. agave
tortillas and toppings:
16 - 6 inch flour tortillas, heated according to package directions
bunch of cilantro sprigs
pickled veggies {recipe below}
season pork with salt and pepper then cut into thin strips and add to a zip lock bag.. in a medium mixing bowl whisk sriracha sauce, agave and vinegar until well incorporated.. pour over pork in zip lock and seal and keep in the fridge for about 2-3 hours before cooking.. once ready to cook heat two twirls around an iron skillet of olive oil over medium high heat.. add pork in batches and cook until no longer pink.. remove and repeat with remaining pork.. once it's all cooked add all the pork back and any left over marinade to the pan and reduce to simmer for about 10 minutes.. in a small mixing bowl whisk mayo, sriracha and agave until smooth, set aside until ready to use.. while the pork is simmering heat your flour tortillas..
divide pork among tortillas and top with spicy veggies {using a slotted spoon} and top with the sriracha mayo and cilantro..  it was easy and so good!!
i now make these veggies usually every 2 or so week and use them for everything ha .. i dice them up and top burgers, salads, fish tacos, sloppy joes, hot dogs.. i added them to mayo and used them on a sandwich.. they are very versatile.. i sometime just eat a carrot or radish right out of the jar.. yummy..
spicy pickled veggies


3 or 4 radish, sliced
a handful of carrots chips
1/2 cup diced daikon radish
2 jalapeƱos, sliced into rings
1 anaheim pepper, sliced into rings
handful of chopped cilantro
1 cup of white wine vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 tblsp. agave {or sugar or splenda}


cut up veggies into what ever shape you like... i used my mandolin to slice up the red radishes, the carrots came already sliced up and the daikon i diced up.. in a small mixing bowl whisk vinegars, salt and agave until combined.. and your veggies to a large mason jar and pour the liquid over them and put your hand in the jar and kinda squish everything down... store in an airtight container in the fridge for up to 2 weeks... the first day every couple of hours i shook up the jar and got the ingredients to mix and mingle..

enjoy and get cook'n!!!


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