HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBanh Mi Style Beef Tacos
Banh-Mi-Style Beef Tacos

Banh-Mi-Style Beef Tacos

with Pickled Cucumber & Sriracha Mayo

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Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chilies, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and sriracha mayo. Taco ’bout an epic dinner!

Tags:One PanQuick

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Persian Cucumber

¼ ounce


10 ounce

Ground Beef

5 teaspoon

Rice Wine Vinegar

4 ounce

Shredded Carrots

2 tablespoon


(ContainsEggs, Soy)

1 teaspoon


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate87 g
Sugar28 g
Dietary Fiber3 g
Protein35 g
Cholesterol110 mg
Sodium2370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Halve lime. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.


• In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. • Stir in cucumber. Set aside to quick-pickle.


• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. • Turn off heat; transfer to a plate.


• Heat another drizzle of oil in same pan over medium-high heat. Add beef*; season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.


• In a second small bowl, combine mayonnaise with sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.


• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with sriracha mayo. Cut remaining lime into wedges and serve on the side.