Blackstone Griddle Banh Mi Tacos Recipe

I love mash-up recipes that take a classic and turn it into something unexpected. Today I’m sharing Blackstone banh mi tacos — a fun twist on the Vietnamese banh mi, served here as tacos for a bright, flavorful weeknight meal.

A traditional banh mi is usually a sandwich filled with chicken or pork and topped with crisp pickled vegetables. What really defines it are the pickled carrots, cucumbers, jalapeños, and radishes — they add crunch, tang, and freshness.

Classic recipes often use pickled daikon, a long white radish, but regular radishes work beautifully if daikon isn’t available.

How to make Blackstone banh mi tacos

Make the pickled vegetables first, since they need a few hours in the refrigerator to develop their flavor. A mandolin makes quick work of uniform, thin slices, but a sharp knife is fine too.

The pickling liquid is simple: hot water, white vinegar, sugar, and kosher salt. Combine and stir until dissolved, then pour over the prepared veggies. Store the jarred mix in the fridge for at least a few hours before serving.

Pack the sliced carrots, cucumbers, radish, and jalapeños into one large Mason jar, two pint jars, or any airtight container. Pour the pickling liquid over them and press them down so they’re submerged. They’ll keep well in the refrigerator for several weeks.

Now on to the taco part of this delicious dinner!

Use one pound of ground pork or ground chicken. I prefer pork for its deeper flavor, but both work well. Combine the sauce ingredients ahead of time to make cooking on the griddle easier.

For the sauce, mix 1/2 cup teriyaki sauce with garlic paste, ginger paste, and sriracha to taste. I used a teriyaki without high fructose corn syrup, but any favorite brand will do.

Arrange the meat, diced onion, sauce, and tortillas on a tray to carry out to the griddle. This keeps things organized and reduces trips back and forth.

Preheat the griddle to medium for several minutes. Add a little cooking oil, then the diced onion and ground meat. Cook 4–5 minutes, breaking the meat up as it browns. Add the prepared sauce, stir, and cook another 3–4 minutes so the garlic, ginger, and teriyaki caramelize and coat the meat.

While the meat finishes, add oil to another section of the griddle and warm the tortillas for about a minute per side. This chars them slightly and makes them pliable.

Assemble the tacos: add a scoop of the savory pork or chicken, then a generous drizzle of sriracha mayo. You can buy sriracha mayo pre-mixed or make your own by stirring sriracha into mayonnaise.

When you add the veggies to Blackstone banh mi tacos you know the party has really started!

The pickled vegetables add color, crunch, and a bright, tangy contrast to the rich meat. Finish with fresh cilantro and a sprinkle of black sesame seeds for texture and aroma.

Any leftover pickled veggies keep well refrigerated for several weeks, so you’ll have a quick topping for sandwiches and bowls long after taco night.

Blackstone Banh Mi Tacos

Author: Cheri Renee

Summary: Ground chicken or pork cooked on the griddle in a teriyaki-ginger sauce, served in warmed tortillas with pickled banh mi vegetables.

Prep time: 10 mins • Cook time: 10 mins • Serves: 4 • Calories: 377 kcal

Equipment

• Blackstone griddle (or other large flat-top/griddle)

Ingredients

• 3/4 cup shredded carrots
• 3/4 cup thinly sliced radish
• 3/4 cup thinly sliced cucumber (English cucumber suggested)
• 2 jalapeño peppers, thinly sliced
• 1 1/4 cup white vinegar
• 1 1/4 cup hot water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• Cooking oil of choice
• 1 onion, diced
• 1 pound ground chicken or ground pork
• Kosher salt and black pepper, to taste
• 1/2 cup teriyaki sauce
• 1 tablespoon garlic paste or minced garlic
• 1 tablespoon ginger paste or minced ginger
• 1–2 tablespoons sriracha
• Flour or corn tortillas (street-taco size works well)
• Optional toppings: cilantro, spicy mayo, sesame seeds

Instructions

1. Place the carrots, radish, cucumber, and jalapeños into a large Mason jar or container. If desired, use a mandolin for even slices.
2. Whisk together the vinegar, hot water, sugar, and salt until dissolved. Pour the pickling liquid over the vegetables, ensuring they are submerged. Refrigerate for a few hours before serving.
3. Preheat the griddle to medium and add oil. Sauté the diced onion, then add the ground meat with salt and pepper. Cook 4–5 minutes, breaking the meat apart as it browns.
4. Add the teriyaki, garlic, ginger, and sriracha. Stir and cook another 3–4 minutes so the sauce coats the meat and flavors concentrate.
5. Move the meat to one side, add more oil to the empty side of the griddle, and warm tortillas about one minute per side until lightly charred and pliable.
6. Assemble tacos with meat, pickled vegetables, and desired toppings such as sriracha mayo, cilantro, and sesame seeds.

If you enjoy griddle cooking, these tacos are a simple way to bring bright, layered flavors to a casual meal. The pickled veggies can be made in advance and used throughout the week.

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