Banh Mi Chicken Tacos with Quick Pickled Cucumber and Sriracha Mayo

If you love the vibrant flavors of a classic banh mi sandwich-tender meat, crunchy pickled vegetables, fresh herbs and a spicy kick-then you’re going to adore these tacos. We’ve taken all those irresistible textures and tastes and wrapped them up in warm flour tortillas for a quick, one-pan meal that’s perfect for busy weeknights.

Juicy chicken is cooked with a sweet soy glaze, then paired with sautéed carrots, a quick homemade pickled cucumber and a drizzle of Sriracha mayo. Each bite is a balance of savory, tangy, spicy and fresh. It’s a fun, fusion twist that comes together in just 20 minutes-no fuss, all flavor.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the lime. Trim the ends of the cucumber, cut it in half lengthwise, then slice crosswise into thin half-moons. Finely chop the cilantro.
2. In a small bowl, combine half of the rice wine vinegar (save the rest for later), the juice from half the lime, ½ teaspoon sugar and a pinch of salt. Add the sliced cucumber and stir to coat. Set aside to quick-pickle while you prepare the rest.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the shredded carrots and cook, stirring, until just tender, about 1 minute. Season with salt and pepper. Transfer the carrots to a plate and set aside.
4. Add another drizzle of oil to the same pan and heat over medium-high. Add the chopped chicken breast and season with a pinch of salt and pepper. Cook, breaking up the meat with a spatula, until browned and cooked through, 4-6 minutes. Stir in the sweet soy glaze and the remaining rice wine vinegar. Bring to a simmer, then immediately remove from heat. Taste and adjust seasoning with salt and pepper if needed.
5. In another small bowl, mix the mayonnaise with Sriracha to your desired spice level. Season with a pinch of salt. Add water, 1 teaspoon at a time, stirring until the sauce reaches a drizzling consistency.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each with the saucy chicken, sautéed carrots, pickled cucumber (drain first) and a sprinkle of chopped cilantro. Drizzle the Sriracha mayo over the top. Cut the remaining lime half into wedges and serve on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of chopped chicken breast?

Yes, ground chicken or turkey works well. Just cook it the same way, breaking it up as it browns.

What can I substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I store leftovers?

Store the chicken, pickled cucumber and carrots separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a pan and assemble fresh tortillas when ready to serve.