One-Pan Banh-Mi-Style Shrimp Tacos
with Pickled Cucumber & Sriracha Mayo
- Shellfish
- Eggs
- Soy
- Wheat
- Sesame
Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, 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!
Ingredients
1 unit
Lime
1 unit
Mini Cucumber
¼ ounce
Cilantro
10 ounce
Shrimp
(Contains: Shellfish)
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: Sesame, Soy, Wheat)
Not included in your delivery
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry 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.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pickled cucumbers were a standout — bright, tangy, and a great contrast to the other fillings. Some found the overall dish salty and a touch bland; adjusting seasoning to taste helps.
- Ease of prep: The recipe comes together quickly, though microwaving the tortillas before adding sauce can make them a little soggy.
- Suggestions: Double the pickled cucumbers for more tangy bites, and consider adding cabbage for extra crunch. Some found shrimp a less satisfying swap than the original protein — keep that in mind when customizing.
- Leftovers: No substantive feedback on leftovers was provided.
Reviews from our home cooks
Really good. Honestly I would recommend double the cucumber pickles. It was such a great bite when I got one of those.
Loved this with shrimp! Will order again as long as shrimp is offered.
Microwaving tortillas then adding sauce left it a bit soggy, still delicious though!
