Vietnamese Banh Mi Shrimp Tacos with Pickled Cucumber and Sriracha Mayo

If you love the vibrant flavors of a Vietnamese banh mi sandwich-crunchy pickled vegetables, fresh herbs and a kick of heat-you’ll adore these shrimp tacos. We’ve taken all those classic elements and wrapped them in warm flour tortillas for a fun, handheld dinner that comes together in just 20 minutes.

Juicy shrimp are glazed with a sweet soy sauce, then piled into tortillas with tangy pickled cucumber, tender sautéed carrots and a drizzle of spicy Sriracha mayo. It’s a quick, one-pan meal that brings big, bold flavors to your table any night of the week.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView 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

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 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 (you’ll use the rest later), juice from half the lime, ½ teaspoon sugar and a pinch of salt. Stir in the cucumber 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 shrimp and season with a pinch of salt and pepper. Cook until pink and cooked through, 2-3 minutes per side. Stir in the sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately remove from heat. Taste and adjust seasoning with salt and pepper.
5. In a second 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 tortillas among plates and fill with the glazed shrimp, sautéed 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 a different protein instead of shrimp?

Yes, you can substitute shrimp with thinly sliced beef, chicken or tofu. Adjust cooking time as needed.

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 components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp and tortillas before assembling.