Banh mi Tacos

Ingredients:

• 1 carrot
• 90g lo bak (or daikon)
• 1/3 cup rice vinegar
• 2 + 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 large red onion
• 200g oyster mushrooms
• 1/4 cup plantbased mayo (2 tbsp sriracha)
• 6 tortilla
• 2 tbsp chili oil
• 2 tbsp avocado oil
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• few sprigs cilantro
• sprinkle of white sesame seeds

Directions:

1. Slice the carrot and lo bak into thin matchsticks. Place them together in a mixing bowl and add the rice vinegar, 2 tbsp maple syrup, and soy sauce. Mix well and let it pickle in the fridge for a few hours or overnight
2. Thinly slice the red onion and roughly chop the oyster mushrooms
3. Combine the plantbased mayo with the sriracha
4. Place the tortilla onto a baking tray and preheat the oven to 350F
5. Heat up a nonstick pan to medium heat. Add the chili oil followed by the red onions. Sauté for 7-8min. Then, season with some salt and add 2 tbsp maple syrup. Sauté for another 2min. Set aside the caramelized onions
6. Heat the pan back to medium heat and add the avocado oil followed by the oyster mushrooms. Sauté for 7-8min. Then, add the soy sauce, dark soy sauce. Sauté for 2min and set aside
7. Heat up the tortilla in the oven for a few minutes
8. Plate and assemble the tacos with the mushrooms, red onions, pickled carrots, fresh cilantro, spicy mayo, and a sprinkle of white sesame seeds