Banh Mi Beef Tacos with Quick Pickled Cucumber and Sriracha Mayo

Imagine all the bold, vibrant flavors of a classic Vietnamese banh mi sandwich-tender meat, crunchy pickled vegetables, fresh herbs and a spicy kick-wrapped up in a warm tortilla. That’s exactly what these Banh Mi Beef Tacos deliver. They’re a fun, fast and utterly delicious fusion dinner that comes together in just 20 minutes.

Sweet-savory ground beef is cooked with a tangy soy glaze, then piled into soft flour tortillas with quick-pickled cucumber, sautéed carrots, fresh cilantro and a drizzle of Sriracha mayo. Every bite is a balance of textures and tastes: savory, sweet, tangy and spicy. Perfect for busy weeknights when you want something exciting without the fuss.

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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

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 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 (you’ll use the rest later), the 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; 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 vinegar. Bring to a simmer, then immediately turn off the heat. Taste and adjust seasoning with salt and pepper if needed.
5. In a second 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 and fill with the saucy beef, sautéed carrots, pickled cucumber (drain first) and chopped cilantro. Drizzle with the Sriracha mayo. Cut the remaining lime half into wedges and serve alongside.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Cook until no longer pink and adjust seasoning as needed.

How do I store leftovers?

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

Can I make the pickled cucumber ahead of time?

Absolutely! The pickled cucumber can be made up to a day in advance and stored in the refrigerator. Drain before using.