Banh-Mi-Style Chicken Tacos

Name: Banh-Mi-Style Chicken Tacos with Pickled Cucumber & Sriracha Mayo
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Lime; 1 unit Persian Cucumber; ¼ ounce Cilantro; 10 ounce Chicken Breast Strips; 5 teaspoon Rice Wine Vinegar; 4 ounce Shredded Carrots; 2 tablespoon Mayonnaise; 1 teaspoon Sriracha; 6 unit Flour Tortillas; 2 teaspoon Vegetable Oil; ½ teaspoon Sugar; Salt; Pepper; 4 tablespoon Sweet Soy Glaze

with Pickled Cucumber & Sriracha Mayo

Recipe Development TeamPublished on October 07, 2020

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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 chicken is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and sriracha mayo. Taco ’bout an epic dinner!

Tags:

Lightning Prep

•One Pan

Allergens:

Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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

Chicken Breast Strips

5 teaspoon

Rice Wine Vinegar

4 ounce

Shredded Carrots

2 tablespoon

Mayonnaise

(Contains: Eggs)

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

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat33 g

Saturated Fat9 g

Carbohydrate89 g

Sugar28 g

Dietary Fiber4 g

Protein35 g

Cholesterol100 mg

Sodium2350 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

•Paper Towel

•Small Bowl

•Large Pan

Instructions

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

• 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 mediumhigh 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 chicken; season with a pinch of salt and pepper. Cook, stirring occasionally, 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 chicken, carrots, pickled cucumber (draining first), and cilantro. Drizzle with sriracha mayo. Cut remaining lime into wedges and serve on the side.