Banh Mi Beef Tacos with Pickled Cucumber and Sriracha Mayo

If you love the bold, tangy flavors of a Vietnamese banh mi sandwich, you’re going to adore these beef tacos. We’ve taken all the classic elements-tender meat, crunchy pickled veggies, fresh herbs and a spicy mayo-and wrapped them in warm flour tortillas for a fun, handheld meal.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The sweet soy glaze adds depth to the beef, while the quick-pickled cucumber and sautéed carrots bring brightness and crunch. A drizzle of sriracha mayo ties everything together with a kick of heat.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

1 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. In a small bowl, combine the rice wine vinegar, sugar and a pinch of salt. Thinly slice the mini cucumber (no need to peel) and add to the vinegar mixture. Toss to coat and set aside to quick-pickle.
2. In another small bowl, mix the mayonnaise with sriracha to make the sriracha mayo. Set aside.
3. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the shredded carrots and cook, stirring occasionally, until slightly softened, about 2-3 minutes. Transfer to a plate.
4. Add the remaining 1 teaspoon of oil to the same skillet. Add the ground beef, season with salt and pepper and cook, breaking up the meat, until browned and cooked through, about 4-5 minutes. Stir in the sweet soy glaze and cook for 1 minute more.
5. Warm the flour tortillas in the microwave or a dry skillet until pliable.
6. Assemble the tacos: Divide the beef among the tortillas. Top with sautéed carrots, pickled cucumber (drain excess liquid) and a drizzle of sriracha mayo. Garnish with fresh cilantro leaves and a squeeze of lime juice. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of beef?

Yes, ground chicken or turkey works well as a substitute. Cook until no longer pink and follow the same steps.

How do I store leftovers?

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

Is there a gluten-free option for the tortillas?

Yes, use corn tortillas or your favorite gluten-free tortillas instead of flour tortillas.