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Banh-Mi-Style Chicken Tacos

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

Tags:Lightning PrepOne Pan
Allergens:EggsWheatSoy

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

1 unit

Persian Cucumber

¼ ounce

Cilantro

10 ounce

Chicken Breast Strips

0.85 ounce

Rice Wine Vinegar

4 ounce

Shredded Carrots

2 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Sriracha

6 unit

Flour Tortillas

(ContainsWheat)

4 tablespoon

Sweet Soy Glaze

(ContainsWheat, Soy)

Not included in your delivery

2 teaspoon

Vegetable Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

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.

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.

4

• 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 to desired doneness, 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.

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.

6

• 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, and cilantro. Drizzle with sriracha mayo. Cut remaining lime into wedges and serve on the side.