Vietnamese Banh Mi Street Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Resting Time
1 hr
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Total Time
30 mins
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Servings
20 tacos
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Calories
234 kcal
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Course
Main Course
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Cuisine
Vietnamese, American, Mexican
Vietnamese Banh Mi Street Tacos
Description
Vietnamese Banh Mi Street Tacos feature bite-sized chicken thighs marinated in a mixture of fish sauce, fresh lime juice, sugar, garlic, and jalapeños. This marinade infuses the chicken with tangy, savory, and mildly spicy notes. The chicken is cooked in coconut oil, seared until caramelized on all sides, enhancing its flavor and texture. The tacos are assembled on taco-sized flour tortillas traditionally used for street tacos, topped with shredded carrots, thinly sliced cucumbers, radishes, jalapeños, and fresh mint or cilantro, bringing crisp and refreshing elements to the dish.
The inclusion of a spicy mayo made from mayonnaise, sriracha, rice vinegar, and sugar adds a creamy, zesty component that complements the chicken and vegetables. These tacos can be served as a casual lunch or dinner option, combining the flavors and textures of Vietnamese banh mi sandwiches in a convenient street-friendly format.
Marinating the chicken for at least one hour or preferably three hours allows the flavors to penetrate deeply, while cooking the chicken in batches ensures even caramelization and prevents overcrowding the pan. Preparing the vegetables and spicy mayo ahead of time streamlines assembly and serving.
Ingredients
For the Vietnamese Banh Mi Chicken
- 2 tablespoons coconut oil
- 2 pounds chicken thigh boneless, skinless
- 1/2 cup lime juice fresh
- 1/3 cup fish sauce
- 1/4 cup granulated sugar
- 1 jalapeño
- 4 cloves garlic minced
For the Spicy Mayo
- 3/4 cup mayonnaise
- 1-2 tablespoons sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
For the Street Tacos
- 2 packages flour tortillas taco size, Old El Paso brand
- 3 carrot shredded
- 1 English cucumber sliced thin
- 2 bunches radish sliced thin
- 4 jalapeños sliced
- 1 bunch mint or cilantro, fresh
- 2 lime cut into wedges
Instructions
For the Vietnamese Banh Mi Chicken:
- Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/-inch) pieces. Place in a bowl along with jalapeno slices and minced garlic. Stir and refrigerate for at least 1 hour. (3 hours is best!)
For the Spicy Mayo:
- Place the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 1 minute to dissolve the sugar. Then mix in the mayo and Sriracha. Add more Sriracha for extra kick. Refrigerate until ready to serve.
- Prep all the veggies. Once the chicken has marinated, drain off the marinade. Then heat a large skillet to medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Then add half the chicken to the skillet. Sear for 4-5 minutes, stirring to caramelize on all sides. Remove and repeat with the remaining chicken.
To Serve:
- Place a scoop of chicken in Old El Paso flour tortillas. Top with shredded carrots, cucumber slices, radishes, fresh mint leaves and jalapeno slices. Drizzle with spicy mayo and serve with fresh lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20tacos
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 234kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 618mg | 26% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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