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

Inspired by the vibrant flavors of a classic Vietnamese banh mi, these turkey tacos are a fun and delicious twist on taco night. Tender ground turkey is cooked with a sweet soy glaze, then piled into warm tortillas with quick-pickled cucumber, sautéed carrots, fresh cilantro and a drizzle of spicy Sriracha mayo. Every bite is a perfect balance of savory, sweet, tangy and spicy.

This recipe comes together in just 20 minutes, making it an ideal choice for busy weeknights. The pickled cucumber adds a refreshing crunch, while the Sriracha mayo brings a creamy heat that ties everything together. Serve with lime wedges on the side for an extra burst of citrus.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView 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 vinegar (you’ll use the rest later), juice from half the lime, ½ teaspoon sugar (1 teaspoon for 4 servings) 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 turkey 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 remaining vinegar. Bring to a simmer, then immediately turn off the 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 the tortillas among plates and fill with the saucy turkey, sautéed carrots, pickled cucumber (drained) and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

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

How do I make the pickled cucumber ahead of time?

The pickled cucumber can be made up to a day in advance and stored 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 as directed.