Vietnamese-Inspired Chicken Tacos with Pickled Cucumber and Sriracha Mayo

Inspired by the iconic Vietnamese banh mi sandwich, these tacos bring together all the flavors you love-savory protein, crunchy pickled vegetables, fresh herbs and a creamy spicy spread-wrapped in warm tortillas. The star is tender chicken strips glazed with a sweet soy sauce, paired with tangy quick-pickled cucumber and tender sautéed carrots.

Topped with a drizzle of sriracha mayo and fresh cilantro, every bite is a balance of sweet, spicy, sour and savory. These tacos come together in just 25 minutes, making them perfect for a quick weeknight dinner that feels special.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the lime. Trim and halve the cucumber lengthwise, then thinly slice crosswise into half-moons. Finely chop the cilantro. Pat the chicken breast strips dry with paper towels.
2. In a small bowl, combine half the rice wine vinegar (you’ll use the rest later), the juice from half the lime, ½ teaspoon sugar and a pinch of salt. Stir in the cucumber slices and set aside to quick-pickle.
3. Heat a drizzle of vegetable 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. Heat another drizzle of oil in the same pan over medium-high heat. Add the chicken strips and season with a pinch of salt and pepper. Cook, stirring occasionally, 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 turn off the heat. Taste and adjust seasoning with salt and pepper if needed.
5. In another small bowl, combine the mayonnaise with sriracha to taste. Season with a pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture 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 with the saucy chicken, sautéed carrots and pickled cucumber (drain first). Top with chopped cilantro and drizzle with sriracha mayo. Cut the remaining lime half into wedges and serve alongside.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced pork or tofu would work well. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and tortillas before serving.