Banh Mi Chicken Tacos with Pickled Cucumber and Sriracha Mayo

Inspired by the classic Vietnamese banh mi sandwich, these tacos layer tangy-sweet chicken, crunchy pickled vegetables, fresh cilantro and a spicy mayo into warm tortillas. It’s a fusion dinner that comes together in one pan, perfect for busy weeknights.

Every bite delivers the signature banh mi balance of savory, sweet, sour and spicy. The chicken is cooked with a sweet soy glaze, while quick-pickled cucumber and sautéed carrots add crunch. Finish with a drizzle of Sriracha mayo for heat.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the rice wine vinegar, sugar and a pinch of salt. Stir until dissolved. Thinly slice the mini cucumber into rounds, then add to the vinegar mixture. Set aside to quick-pickle.
2. Zest and juice the lime. In another small bowl, mix the mayonnaise with the Sriracha and half the lime juice to make the Sriracha mayo. Set aside.
3. Heat 1 teaspoon cooking oil in a large non-stick skillet over medium-high heat. Add the shredded carrots and cook, stirring, for 2-3 minutes until slightly softened. Season with a pinch of salt and pepper. Transfer to a plate.
4. Add the remaining 1 teaspoon oil to the same skillet. Pat the chopped chicken dry with paper towels and season with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 5-7 minutes.
5. Add the sweet soy glaze and remaining lime juice to the chicken. Stir to coat and cook for 1 minute until the sauce thickens slightly.
6. Warm the flour tortillas in the microwave or a dry skillet.
7. Assemble the tacos: Divide the chicken among the tortillas. Top with sautéed carrots, pickled cucumber (drained) and a drizzle of Sriracha mayo. Garnish with fresh cilantro leaves.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for sweet soy glaze?

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