One-Pan Banh-Mi-Style Chicken Tacos
with Chicken Thighs, Pickled Cucumber & Sriracha Mayo
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 unit
Mini Cucumber
¼ ounce
Cilantro
10 ounce
Diced Chicken Thighs
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
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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, 1⁄2 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.
Open package of chicken* and drain off any excess liquid. Swap in chicken or turkey* for beef. (No need to break up chicken into pieces!)
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
