Crispy “Fish” Banh Mi Tacos

Few sandwiches are as iconic as the Vietnamese bánh mì—a delicious blend of cultures and flavors. Traditionally served on a light French baguette, it's filled with tangy pickled vegetables, fresh herbs, creamy spreads, and bold seasonings. Born in Saigon in the 1950s, the bánh mì has become one of Vietnam's most beloved street foods.

These Bánh Mì Tacos are my twist on the classic. Warm organic corn tortillas replace the baguette, while the pickled vegetables, crisp cucumber, fresh cilantro, and spicy vegan mayo stay true to the original flavors.

I found the inspiration for this recipe in the Los Angeles Times food section and adapted it to fit my own taste. My favorite addition is a touch of Old Bay Seasoning, which gives these tacos a hint of classic fish taco flavor—without the fish.

Fresh, vibrant, and full of flavor, these tacos are a fun fusion of two favorites. I hope you enjoy them as much as I do.

Ingredients

14 ounces tofu, drained and pressed

1 cup finely chopped red onion

1 cup shredded carrot

1/2 package of coleslaw mix

1 cup finely diced cucumber, peeled and seeded

Zest + juice of 2 limes

1 Tbsp. tamari

1/3 cup plant-based mayonnaise

2 Tbsp. sriracha

1/4 cup cornstarch

1/2 tsp. garlic powder

1/2 tsp. Old Bay Seasoning

2 Tbsp. avocado oil

8 corn tortillas

1/2 cup fresh cilantro

1 cup avocado, diced

Directions

In a medium bowl, combine the onion, carrot, cucumber, coleslaw, lime juice, and tamari. Allow to sit for at least 15 minutes. In a separate bowl, whisk together the mayonnaise, sriracha, and lime zest. Set aside.

Slice the tofu crosswise into 1/2-inch-thick slabs. Should have 8 total. Add the cornstarch to a large shallow dish (I use a glass pie dish) along with the garlic powder, Old Bay Seasoning, and a pinch of salt and pepper. Whisk together. Dredge each piece of tofu in the cornstarch mixture until evenly coated. Warm the oil in a large skillet over medium-high heat. Add the tofu and cook until crispy and light golden brown, about 4 minutes on each side. Transfer to a paper towel-lined plate.

The corn tortillas can either be wrapped in aluminum foil and warmed in the oven or slightly charred on the stove top over a low flame. Spread sriracha mayo on warm corn tortillas, top with tofu, pickled vegetables, diced avocado, and cilantro. Enjoy…

Yield: 8 tacos