Banh Mi-Style Beef Tacos with Biscuit Shells and Asian Slaw
A fusion twist on Vietnamese banh mi flavors served taco-style in golden pan-fried biscuit shells. Tender seasoned ground beef or pulled pork gets tossed with honey barbecue sauce and sriracha for sweet heat, then topped with a crisp Asian coleslaw dressed in honey-rice vinegar dressing and fresh cilantro. The soft, buttery biscuit rounds make perfect handheld vessels for this East-meets-West creation that's ideal for casual dinners or game day gatherings.
Ingredients
- ¾ lb cooked ground beef or cooked pulled pork
- ¾ cup honey barbecue sauce
- ¼ cup sriracha
- 1 cups Asian coleslaw mixshredded cabbage and carrots1:1fresher option
very good
- 3 tablespoons mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- ¼ cup fresh cilantro
- 1 can (16.3 oz) refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits (8 Count)
- 2 tablespoons flour
- nonstick olive oil spray
Instructions
- 1
Combine meat, barbecue sauce, and sriracha in large bowl
- 2
Heat meat mixture in microwave until hot, about 2 minutes
- 3
Mix coleslaw, mayonnaise, vinegar, honey, and cilantro in second bowl and set aside
- 4
Open biscuits and sprinkle workspace with flour
- 5
Roll each biscuit into flat round about 1/4-inch thick
- 6
Spray large skillet generously with nonstick spray and heat over medium-low
- 7
Cook biscuits in batches of 3 until bottoms turn light golden brown
- 8
Flip with metal tongs and cook second side until golden
- 9
Remove cooked biscuits to plate
- 10
Top biscuit rounds with meat mixture and coleslaw
- 11
Fold like tacos and serve immediately
Tips
Work quickly when rolling biscuits to prevent them from becoming tough or sticky.
Don't overcrowd the skillet when cooking biscuit rounds - cook in batches for even browning.
Serve immediately while biscuits are warm for the best texture contrast with cool slaw.
Good to Know
Refrigerate assembled tacos up to 1 day, though biscuits will soften. Store components separately for best results.
Coleslaw can be made 1 day ahead. Cook biscuits up to 2 hours ahead and reheat briefly before serving.
Serve immediately while biscuits are warm for best texture contrast.
Common Mistakes
Don't overmix coleslaw or it will become watery
Cook biscuits on medium-low heat to avoid burning before centers cook through
Substitutions
very good
FAQ
Can I use store-bought tortillas instead of biscuits?
Yes, flour tortillas work well and save time. Warm them in a dry skillet for 30 seconds per side before filling.
How long will the coleslaw keep in the refrigerator?
The dressed coleslaw will keep for up to 2 days refrigerated, though it's crispest when eaten within 24 hours.
Can I freeze the cooked biscuit rounds?
Yes, freeze cooked biscuits for up to 1 month. Reheat in 350°F oven for 5-7 minutes before using.