Vietnamese Banh Mi Street Tacos
Fresh zesty Vietnamese Banh Mi Street Tacos! This street tacos recipe offers the exotic flavors of the Vietnamese Banh Mi with latin flair and fresh veggies.
Prep Time20 mins
Cook Time10 mins
Resting Time1 hr
Total Time30 mins
Servings: 20 tacos
For the Vietnamese Banh Mi Chicken
For the Street Tacos
- 2 packages Old El Paso Flour Tortillas taco size
- 3 carrots shredded
- 1 English cucumber sliced thin
- 2 bunches radishes sliced thin
- 4 jalapenos sliced
- 1 bunch fresh mint or cilantro
- 2 limes cut into wedges
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.
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.
Serving: 1taco | Calories: 234kcal | Carbohydrates: 21g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 618mg | Potassium: 250mg | Fiber: 1g | Sugar: 6g | Vitamin A: 32.2% | Vitamin C: 12.6% | Calcium: 4.7% | Iron: 8.3%