Vietnamese-Inspired Beef Tacos with Quick Pickled Cucumber and Sriracha Mayo

These Vietnamese-inspired beef tacos bring all the bold, bright flavors of a classic banh mi sandwich into a fun, handheld taco form. Tender ground beef is cooked with a sweet soy glaze and rice wine vinegar, then piled into warm flour tortillas with quick-pickled cucumber, sautéed carrots, fresh cilantro and a drizzle of spicy Sriracha mayo. Every bite is a perfect balance of savory, tangy, crunchy and creamy.

Best of all, this recipe comes together in just 20 minutes using a single pan, making it an ideal choice for busy weeknights when you crave something delicious without a lot of cleanup. The pickled cucumber adds a refreshing crunch that cuts through the richness of the beef, while the Sriracha mayo brings just the right amount of heat. Serve with lime wedges on the side for an extra burst of citrus.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView 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

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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 mini cucumber, halve it lengthwise, then thinly slice crosswise into half-moons. Finely chop the cilantro.
2. In a small bowl, combine half the rice wine vinegar (reserve the rest), juice from half the lime, ½ teaspoon sugar and a pinch of salt. Stir in the sliced cucumber. 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 to a plate and set aside.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground beef and season with a pinch of salt and pepper. Cook, breaking up the meat into pieces, 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 flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill with the saucy beef, sautéed carrots and pickled cucumber (drain before using). Sprinkle with chopped cilantro and drizzle with Sriracha mayo. Cut the remaining lime half into wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey would work well. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

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

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat beef and tortillas before assembling.