Mini Banh Mi Wonton Tacos
Prep time: 
Cook time: 
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Serves: 12 tacos
  • 12 wonton wrappers
  • 1 pound ground pork
  • 1½ teaspoons sesame oil, divided
  • 1 teaspoon olive oil
  • 4 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 2¼ teaspoons sirracha, divided
  • 2 teaspoons brown sugar
  • ¾ cup julienned carrots
  • ¾ cup julienned cucumber
  • ½ teaspoon sugar
  • 2 tablespoons + ½ teaspoon rice vinegar
  • 2 green onions, sliced thin
  • ½ cup low-fat mayo
  1. Preheat oven to 400 degrees. Spray a rectangular baking dish with nonstick cooking spray. Drape the wonton wrappers diagonally over the sides of the baking dish. Spray with non-stick cooking spray. Bake until golden brown, about 3-4 minutes. Let cool.
  2. In a large non-stick skillet, heat 1 teaspoon sesame oil and olive oil to a medium-high heat. Add pork. Cook brown until cooked though and slightly brown and crispy. Add soy sauce, fish sauce, 1 teaspoon sirracha, and brown sugar. Cook until coated, 1-2 minutes. Set aside.
  3. In a small bowl, toss carrots and cucumber with 2 tablespoons rice vinegar.
  4. In another small bowl, stir together mayo, remaining sesame oil, sirracha and rice vinegar
  5. Spread a little it of the mayo in the bottom of each taco shell, followed by a spoonful of pork and a little bit of the cucumber and carrots. Garnish with green onions.
Recipe by Cooking for Keeps at