Banh Mi Chicken Tacos with Quick Pickled Cucumber and Sriracha Mayo

Imagine all the vibrant flavors of a classic Vietnamese banh mi-tender meat, crunchy pickled vegetables, fresh herbs and a spicy kick-wrapped up in a warm tortilla. That’s exactly what these Banh Mi Chicken Tacos deliver. They’re a fun, fast and utterly delicious twist on taco night.

Juicy chicken is cooked with a sweet soy glaze, then piled into tortillas with quick-pickled cucumber, sautéed carrots and a drizzle of Sriracha mayo. Every bite is a perfect balance of savory, tangy and spicy. Best of all, this entire meal comes together in just 20 minutes, making it an ideal choice for busy weeknights.

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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) Black PepperView 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

Instructions

1. Wash and dry produce. Halve the lime. Trim and halve the cucumber 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 cucumber slices and set aside to quick-pickle.
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 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 the remaining vinegar. Bring to a simmer, then immediately turn off the heat. Taste and adjust seasoning with salt and pepper.
5. In another small bowl, combine the mayonnaise with Sriracha to taste. Season with 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. Fill with the saucy chicken, cooked carrots, pickled cucumber (drained) and chopped cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as needed until cooked through.

What can I substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

Can I make these tacos gluten-free?

Absolutely! Use corn tortillas instead of flour tortillas and ensure your soy glaze is gluten-free.