Banh Mi Chicken Tacos with Quick Pickled Cucumber and Sriracha Mayo

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

This recipe comes together in one pan and is ready in about 20 minutes. The quick-pickled cucumber adds a bright crunch, while the sweet soy glaze and spicy mayo bring the signature banh mi taste. Perfect for a busy weeknight when you want something delicious without the fuss.

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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

3 unit Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the lime. Trim the cucumber, halve it lengthwise, then slice thinly into half-moons. Finely chop the cilantro.
2. In a small bowl, combine half the rice wine vinegar (save the rest for later), juice from half the lime, ½ teaspoon sugar and a pinch of salt. Add the cucumber slices and stir. 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 the carrots to a plate and set aside.
4. Add another drizzle of oil to the same pan. Add the chopped chicken breast and season with a pinch of salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in the sweet soy glaze and remaining rice wine vinegar. Bring to a simmer, then remove from heat. Taste and adjust seasoning if needed.
5. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the warm tortillas among plates. Fill with the saucy chicken, cooked carrots, pickled cucumber (drain first) and chopped cilantro. Drizzle with spicy mayo. Cut the remaining lime half into wedges and serve alongside.

Recipe Tips

FAQ

Can I use ground chicken instead of chopped chicken breast?

Yes, ground chicken works well. Cook it the same way, breaking it up as it browns.

What can I substitute for rice wine vinegar?

White wine vinegar or apple cider vinegar mixed with a pinch of sugar can be used as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a pan and assemble fresh.