Vietnamese-Inspired Beef Tacos with Pickled Cucumber and Sriracha Mayo

Imagine all the bold, vibrant flavors of a classic Vietnamese banh mi sandwich-tender meat, tangy pickled vegetables, fresh herbs and a spicy kick-wrapped up in a warm tortilla. That’s exactly what these beef tacos deliver. They’re quick, easy and perfect for busy nights when you want something exciting without spending hours in the kitchen.

With sweet-savory ground beef, crunchy quick-pickled cucumber, sautéed carrots and a drizzle of Sriracha mayo, every bite is a balance of textures and tastes. Serve them with lime wedges for a bright finish. Taco night just got a whole lot more interesting!

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Ingredients

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

20 ounce Ground BeefView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView 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 the ends of the mini cucumber, cut it in half 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), the juice from half the lime, ½ teaspoon sugar and a pinch of salt. Add the sliced cucumber and stir to coat. 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. 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 with a spatula, 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 remove from heat. Taste and adjust seasoning with salt and pepper 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 each with the saucy beef, sautéed carrots, pickled cucumber (drain first) and a sprinkle of chopped cilantro. Drizzle with spicy mayo. Cut the remaining lime half into wedges and serve alongside.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes! Ground pork, chicken or turkey would work well. You could also use thinly sliced beef steak, but adjust cooking time accordingly.

How do I make the pickled cucumber ahead of time?

The quick-pickled cucumber can be made up to a day in advance. Store it in an airtight container in the refrigerator. Drain before using.

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas are a great gluten-free option. Warm them in a dry skillet or microwave before serving.