Protein Swap | Ground Beef Bánh Mì Tacos
with Hoisin Mayo & Marinated Veg
Cooking time
10 minutes
Servings
2/4
Calories
1110 /serving
Enjoy two international food favourites in one fabulous meal. For the format, we turn to Mexico’s trusty tacos built on warmed wheat tortillas. For the filling, we’re looking to Vietnamese bánh mì sandwiches for sesame-spiced beef, flavoured mayo and veggies marinated in rice vinegar.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Matchstick carrots
- 15ml Minced garlic
- 3 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 60ml Hoisin sauce
- 6 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Microwave
Total Fat
69 g
Saturated Fat
13 g
Sodium
2280 mg
Total Carb
83 g
Sugars
22 g
Protein
37 g
Fibre
5 g
Preparation
Cook the pork
- In a medium pan, heat a generous drizzle of oil on medium-high.
- Add the pork* and ⅔ of the garlic; season with ½ the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Warm the tortillas
- Meanwhile, wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Make the marinated vegetables
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the cucumbers and carrots; toss well.
Make the hoisin mayo
- In a small bowl, combine the mayo, hoisin, remaining garlic, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the hoisin mayo.
- Top with the pork and a spoonful of the marinated vegetables.
- Serve the remaining marinated vegetables on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
