4.6 from 33 votes
Chicken Banh Mi Tacos
Chicken Banh Mi Tacos are bursting with fresh Vietnamese flavor. Marinated chicken thighs and pickled veggies, wrapped in toasted corn tortillas, topped with a spicy mayo and cool cucumber and herbs! This is an easy, gluten free recipe.
Prep Time
15 mins
Cook Time
15 mins
Marinating time
1 hr
Total Time
25 mins
Servings: 4 servings
Calories: 570 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Vietnamese , Mexican
Ingredients
For the Chicken:
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- Juice and zest of one lime
- 1 teaspoon Chili garlic sauce or sriracha
- 2 garlic cloves minced
- 1.5 lbs. boneless skinless chicken thighs cut into 1/2" cubes
- 1 tablespoon canola oil or other neutral tasting oil
For the Pickled Veggies:
- 1 cup carrots matchstick-cut
- 1/2 cup radishes thinly sliced
- 1 tablespoon sugar
- 1/2 tablespoon kosher salt
- 2 tablespoons rice vinegar
- 2 tablespoons water
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon Chili garlic sauce or sriracha
For Serving the Tacos:
- 8 corn tortillas toasted (flour can also be used)
- thinly sliced cucumbers, chopped fresh cilantro and/or mint, sliced green onions and/or jalapeños for garnish
Instructions
- To prepare the chicken: Mix the sugar (2 tablespoons), fish sauce (2 tablespoons), lime juice and zest, chili garlic sauce (1 teaspoon), and minced garlic cloves together in a medium bowl or container. Add the cubed chicken and stir to coat. Cover and refrigerate, and marinate for at least one hour (or overnight).
- To prepare the pickled veggies: Toss the carrots and radishes with the sugar (1 tablespoon) and kosher salt (1/2 tablespoon) in a medium bowl or container. Pour the rice vinegar (2 tablespoons) and water (2 tablespoons) over and stir together. Cover and refrigerate for at least one hour (or overnight), stirring/shaking occasionally.
- To prepare the spicy mayo: mix all ingredients together. This can be done just before serving or up to 24 hours in advance.
- Remove chicken from marinade with a slotted spoon. Cook in a heavy skillet (such as cast iron) over medium high heat in canola oil (1 tablespoon) until browned and fully cooked.
- Serve tacos on toasted corn tortillas (I usually toast them in a dry skillet or directly over my gas burners, carefully!) layered with the chicken, pickled veggies, spicy mayo, and garnishes.
Cup of Yum
Notes
- Time saving tip: you can usually buy matchstick-cut carrots already cut at the grocery store.
- Make ahead: make sure to leave time for at least one hour of marinating!
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Calories
570kcal
(29%)
Carbohydrates
31g
(10%)
Protein
37g
(74%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Cholesterol
173mg
(58%)
Sodium
1088mg
(45%)
Potassium
650mg
(19%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5405IU
(108%)
Vitamin C
5mg
(6%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 570
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 173mg | 58% |
| Sodium | 1088mg | 45% |
| Potassium | 650mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5405IU | 108% |
| Vitamin C | 5mg | 6% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.