Banh Mi Street Tacos
Each Taco provides 1 oz. eq. whole grain, 1.5 oz. M/MA and ¼ cup vegetable servings for USDA Child Nutrition Food Based Menus.
|16 oz||Hickory Smoked Seasoned Pork (#09067)|
|8 Each||4" Whole Grain Rich Mini Flat 192/1 Oz (#00828)|
|1/4 C||Plant Based Cooking Creme Naturally Flavored (#06990)|
|1/2 C||Korean Bbq Sauce|
|1/4 C||White Vinegar|
|1 tsp.||Kosher Salt|
|1 C||Diakon Radish, Julienne|
|1 C||Carrot, Julienne|
|1 Each||Jalapeno, Sliced Thin|
|1 tbsp.||Lime Juice|
|1/2 Each||Cucumber, Sliced Thin|
|1 C||Cilantro, Chopped|
|1||Store product at 0°F to -10°F. Thaw bagged pork in the cooler. On the day of service, open bags and place pork in steam table pans. Cover with foil and heat in the oven at 350°F for 30-45 min. or until the center of the meat is 165°F.|
|2||Prepare Asian Salad: Combined and whisk together the white vinegar, sugar, and Kosher salt. Toss with and marinate 1 hour, drain: cucumber, cilantro, carrots, Daikon radish and jalapeno pepper.|
|3||Prepare Pork for Tacos: Rough chop 1 lb. thawed pulled pork into ¾” sized dice and add ½ cup Korean BBQ Sauce. Heat pork mixture to 165°F.|
|4||Place 8 whole grain flatbreads on a parchment lined sheet pan and cover with foil. Place in a 300°F oven for 2-3 min. or until flatbreads are warm, but do not let them bake, you want soft flatbreads. Keep covered until ready to assemble the tacos.|
|5||Making Sauce & Building Taco: Combine and blend Plant Based Cooking Creme, lime juice, and chopped cilantro. Top warmed flatbread with: 2 oz. warm pulled pork, 1 tsp. (drizzle) of cilantro/lime sauce, 1/4 cup chilled Asian Salad, and 2 Tbsp. chopped cilantro.|
|6||6. Serve tacos with ⅛ cup fresh salsa, a slice of lime, ½ cup fruit, ¼ cup vegetable and milk for a complete lunch.|
For the nutritional value of the Banh Mi Street Tacos and other K-12 inspired recipes, visit richsk12.com.
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