Vietnamese-Inspired Beef Tacos with Quick Pickled Cucumber and Sriracha Mayo

These Vietnamese-inspired beef tacos bring together all the bold flavors of a classic banh mi sandwich in a fun, handheld form. Tender ground beef is glazed with a sweet and tangy soy sauce, then piled into warm tortillas with crunchy pickled cucumber, sautéed carrots and fresh cilantro. A drizzle of spicy Sriracha mayo ties it all together for a quick and satisfying meal.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen. The quick pickled cucumber adds a bright, tangy crunch that balances the rich beef, while the creamy Sriracha mayo brings just the right amount of heat. Serve with lime wedges for an extra burst of freshness.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 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 beef and season with a pinch of salt and pepper. Cook, breaking up the meat into pieces, 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 immediately turn off the heat. Taste and adjust seasoning with salt and pepper.
5. In another small bowl, combine the mayonnaise and 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 and fill with the saucy beef, 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 ground beef?

Yes, ground pork or chicken would work well in this recipe. Adjust cooking time as needed.

Can I make the pickled cucumber ahead of time?

Absolutely! The pickled cucumber can be made up to a day in advance and stored in the refrigerator.

What can I use instead of sweet soy glaze?

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