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

Imagine all the bold, vibrant flavors of a Vietnamese banh mi sandwich-savory meat, tangy pickled vegetables, fresh herbs and a kick of heat-wrapped up in a warm tortilla. That’s exactly what these fusion beef tacos deliver. They’re quick, easy and perfect for a weeknight dinner that feels special.

Juicy ground beef is cooked with a sweet soy glaze, then piled into soft flour tortillas with sautéed carrots, crunchy pickled cucumber, cilantro and a drizzle of Sriracha mayo. Every bite is a balance of savory, sweet, sour and spicy. Ready in 20 minutes, these tacos are sure to become a regular in your dinner rotation.

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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

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

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the lime. Trim the ends off the cucumber, cut it in half lengthwise, then slice crosswise into thin half-moons. Finely chop the cilantro.
2. In a small bowl, combine half of the rice wine vinegar (save the rest for later), the juice from half of the lime, ½ teaspoon sugar and a pinch of salt. Stir in the cucumber slices and 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 the meat into small 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 remove from heat. Taste and adjust seasoning with salt and pepper if needed.
5. Wrap the tortillas in a damp paper towel 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 ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey work well in this recipe. Just cook until no longer pink and adjust seasoning as needed.

How do I make the pickled cucumber ahead of time?

The 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?

Yes, corn tortillas are a great gluten-free option. Warm them in a dry skillet or microwave before serving.