Nom Nom Tacos Recipe

Combine rice vinegar, warm water, sugar and salt in a bowl; stir until sugar and salt dissolve.

Place julienned carrots and daikon in a jar or bowl. Pour the pickling liquid over the vegetables so they are submerged. Add sliced cucumber and jalapeño if using. Let sit at room temperature for at least 20 minutes (better if 1 hour) or refrigerate up to 24 hours. Drain before assembling.

Roughly chop cilantro and set aside for topping.

If using pork or chicken: mix minced garlic, grated ginger, 1 tbsp soy sauce, sesame oil, brown sugar and fish sauce (if using) in a bowl. Toss shredded or bite-sized protein in the marinade and let rest 10–15 minutes. If using raw chicken/pork, marinate and then cook through (see next step).

If using tofu: press tofu for 15–30 minutes to remove excess moisture, then slice or crumble. Toss with the same marinade and let sit 10 minutes.

Heat 1 tbs vegetable oil in a skillet over medium-high heat. For raw chicken or pork pieces: cook until internal temperature reaches safe temperature (chicken 165°F/74°C, pork 145°F/63°C) and edges are slightly caramelized, about 6–8 minutes depending on size. For pre-cooked shredded chicken or pork: heat in skillet with a splash of water or extra soy for 2–4 minutes until warmed and slightly crisped. For tofu: pan-fry slices 3–4 minutes per side until golden and slightly crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper while finishing.

Transfer cooked protein to a plate and shred or slice as desired for filling.

Make the spicy hoisin mayo: in a small bowl combine mayonnaise, Sriracha, hoisin sauce, soy sauce and lime juice. Taste and adjust heat or salt as desired.

Toast the roti prata: heat a large skillet over medium heat. Brush or rub a little oil on the roti and warm 1–2 minutes per side until golden and slightly crisp at the edges. Keep warm wrapped in a clean towel.

If using crushed peanuts and scallions: lightly toast peanuts in a dry skillet for 1–2 minutes and roughly crush. Thinly slice scallions.

Assemble each taco

Place one warmed roti on a plate. Spread about 1 to 1 1/2 tbs of spicy hoisin mayo down the center.

Add about 1 cup of the prepared protein (shredded chicken, pork or tofu) per taco, arranging so it sits in a line down the middle.

Top protein with a generous handful (about 1/3 to 1/2 cup) of drained pickled carrots and daikon, a few slices of cucumber, a few jalapeño slices if desired, and a sprinkle of cilantro leaves.

Finish with crushed peanuts and sliced scallions. Add an extra drizzle of hoisin mayo or a squeeze of lime if desired.

Fold the roti slightly to form a taco and serve immediately while warm. Repeat to make the second taco.