Banh-Mi-Style Beef Tacos
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Banh-Mi-Style Beef Tacos

Banh-Mi-Style Beef Tacos

with Pickled Cucumber & Sriracha Mayo

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 Pan
Quick
Allergens:
Eggs
Soy
Wheat

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Lime

1 unit

Persian Cucumber

¼ ounce

Cilantro

10 ounce

Ground Beef

5 teaspoon

Rice Wine Vinegar

4 ounce

Shredded Carrots

2 tablespoon

Mayonnaise

(Contains Eggs, Soy)

1 teaspoon

Sriracha

6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

½ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ 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.

Utensils

Small Bowl
Large Pan
Paper Towel

Instructions

Prep
1

• Wash and dry all produce. • Halve lime. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle Cucumber
2

• 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.

Cook Carrots
3

• 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.

Cook Chicken
4

• 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.

Make Sriracha Mayo
5

• 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.

Finish & Serve
6

• 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.