Summer, summer, summertime!
I don’t know about you all, but I am PUMPED about this summer. Maybe it’s because it’s my first “break” as a teacher (my first day of break I spent an hour in the education section of Barnes and Noble), or that it’s my baby’s first birthday next month, or in two months it’s my fifth wedding anniversary…Who knows. But I’m loving it.
So for my first summer post, I’m dedicating it to food. Here’s the deal. I love food. I love it dearly. And when I’m not working myself to death taking care of 145 teenagers, a baby, a dog, a cat, and a husband, I love to cook. And I’m always up for trying new foods and new recipes, and this one is one of my favorites. So without further ado, Vietnamese banh mi street tacos!
I bought all of the ingredients, except for the tortillas, at Sprouts. The produce and proteins are SO fresh, and so affordable. If there’s one near you, you should DEFINITELY get your ingredients there.
I highly recommend you start by prepping all of your ingredients. It saves a couple steps later. Start by mincing two cloves of garlic, deseeding and chopping one jalapeno, peel and slice your cucumber into tiny strips, and grate about a cup of carrots, then slice a lime in half, and cut your tilapia into quarter inch by two inch slices.
Look at all the pretty colors!
The first thing you want to do is marinate your fish. The longer, the better the flavor. Your marinade is the juice of both lime halves (really get in there. Squeeze it hard. Make it a summer workout!), all the garlic, all the jalapeno, all the fish slices (chunks? pieces?), a tiny pinch of salt (I’m talking pinch. The fish is pretty salty already) and a teaspoon of melted coconut oil. Stir it all up and pop it in the fridge to marinate while you work on the rest.
While your fish is marinating, work on quick-pickling your cucumber, carrot, and cilantro.
Take 1/2 a cup of hot water and stir in about 1/2 a teaspoon of salt and 1/2 a teaspoon of sugar until it dissolves. Then add a hefty shot of vinegar. Taste it, I know it sounds weird, but taste it and see if it’s too vinegary or not vinegary enough for your taste.
Pour the liquid mixture over the top of your cilantro, cucumber, and carrot, stir, and add that to the fridge with your fish.
Then gather the ingredients for your spicy mayo.*
Start with equal parts vinegar and sugar, approximately one tablespoon of each. Mix well. Add 1-2 tablespoons of sriracha (again, according to your tastes), and 3/4 cups of mayo. Stir well, taste, adjust according to preference. Pop that in the fridge and pull out your fish.
Drain the juice out of your fish, heat a pan to high heat, then add two tablespoons coconut oil. When melted, dump the garlic, jalapeno, and fish into the pan.
Cook fish on one side until lightly browned, about two minutes, then flip. Fish is finished when white and flaky.
Steam your tortillas, or, if you have gas stove, heat them over the open flame. They’re bomb, trust me. Mission makes these awesome street taco sized tortillas. They come in a purple package.
Fill tortillas with fish and grilled vegetables, add the pickled vegetables, and top with as much (or as little) sriracha mayo as you’d like. Finish with a couple leaves of fresh cilantro, and dig in.
For lunch, we eat just these. Two is more than enough and super fresh. For a slightly heavier meal, add black beans or rice.
As always, proteins can be substituted to fit individual tastes. If you choose to make this, share it, and come back to let me know what you think!
Love you all, and as always, thanks for reading ❤
Vietnamese Banh Mi Street Tacos
Time: About 45 minutes, start to finish
Serves: 2 (2 tacos a piece)
1/2 lb tilapia
Juice of one lime
2 cloves garlic, minced
One jalapeno, deseeded and diced
For Pickled Vegetables:
Half a cucumber, peeled and sliced thin
1 c. carrots, grated
1/2 t. sugar
1/2 t. salt
1/2 c. water
Hefty shot of vinegar, adjust to taste
For Spicy Mayo:
1 T Vinegar
1 T sugar
1-2 T Sriracha
3/4 c. Mayo
1. Mince garlic, deseed and dice jalapeno, cut fish into 1/2 inch by 2 inch strips, slice lime in half, peel and slice cucumber, grate carrots.
2. Squeeze juice from both lime halves, add all garlic, all jalapeno, about a teaspoon of melted coconut oil, and fish. Mix until fish is well coated, then pop in the fridge.
3. Quick-pickle your vegetables. Heat 1/2 c. water until warm enough to dissolve 1/2 t. salt and 1/2 t. sugar. Add a hefty shot of vinegar, stir, then taste the mixture to see if it’s vinegary enough for you. Add cucumber, cilantro, and carrot. Mix and pop that in the fridge as well.
4. Make your spicy mayo! Heat 1 T vinegar until warm enough to dissolve 1 T sugar (about 15 seconds). Add 1-2 T sriracha, then 3/4 c. mayo. Mix, and taste. If not hot enough, add more sriracha. If too hot, add a bit more mayo. Put in fridge.
5. Heat 2 T coconut oil in non-stick pan. Drain fish marinade, and dump garlic, jalapeno, and fish in the pan. Cook until fish is lightly browned and flaky and white inside (about 4-5 minutes).
6. Remove from heat. Steam tortillas. Add fish, vegetables, pickled veggies, and spicy mayo. Eat quickly before the fish gets cold. Clean up later. 😉