Banh Mi Turkey Tacos with Quick Pickled Cucumber and Sriracha Mayo

Imagine the iconic Vietnamese banh mi sandwich-tender meat, crunchy pickled vegetables, fresh herbs and a spicy, creamy spread-all wrapped up in a warm tortilla. That’s exactly what these turkey tacos deliver, combining the best of two worlds into one unforgettable meal.

With savory ground turkey glazed in sweet soy, quick-pickled cucumber, sautéed carrots and a drizzle of sriracha mayo, every bite is a balance of tangy, sweet, spicy and fresh. Best of all, this one-pan dinner comes together in just 20 minutes, making it perfect for busy weeknights.

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Ingredients

10 ounce Ground TurkeyView 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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the lime. Trim and halve the cucumber lengthwise, then slice crosswise into thin 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 ground turkey, season with a pinch of salt and pepper and cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in the sweet soy glaze and the remaining rice wine vinegar. Bring to a simmer, then remove from heat immediately. Taste and adjust seasoning with salt and pepper.
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. Fill with the saucy turkey, cooked carrots, drained pickled cucumber and chopped cilantro. Drizzle with the Sriracha mayo. Cut the remaining lime half into wedges and serve on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Absolutely! Ground chicken or pork are great substitutes and will work perfectly with the sweet soy glaze.

What can I use instead of sweet soy glaze?

You can make a quick substitute by mixing 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey.

How do I store leftovers?

Store the cooked turkey, pickled cucumber and other components separately in airtight containers in the fridge for up to 3 days. Reheat the turkey in a pan and assemble fresh tortillas.