Turn the fresh, vibrant flavors of the iconic Vietnamese sandwich into crispy-edged tacos griddled with a savory chicken mixture. For ultimate banh mi vibes, they're piled high with tangy pickled veggies and crunchy cukes. Time to shake up your next taco night! - Continue Reading BelowYields: 4 serving(s)Cal/Serv: 320
jalapeño, sliced lengthwise and seeded
carrots, peeled and shaved into long strands with julienne peeler (see Tip)
daikon, peeled and shaved into long strands with julienne peeler (see Tip)
lime zest plus 2 tablespoons lime juice and lime wedges for serving
fish sauce, divided
scallions, thinly sliced, white parts separated
cloves garlic, grated
grated peeled ginger
cilantro, roughly chopped and divided
ground chicken
Canola oil, for brushing
Persian cucumber, halved lengthwise and thinly sliced on bias
Heat cast-iron griddle on medium-low over 2 burners. Meanwhile, thinly slice 1 jalapeño half into half-moons and finely grate remaining half; keep separated. In medium bowl, toss carrots, daikon, and sliced jalapeño with lime juice and 2 tsp fish sauce; let sit 10 minutes. Meanwhile, in large bowl, stir together scallion whites, garlic, ginger, lime zest, grated jalapeño, half of cilantro, and remaining 2 tsp fish sauce. Stir in chicken just until combined. Spread mixture on top of 4 tortillas (about 1/3 cup on each), leaving 1/8-inch border. Brush griddle with oil. Cook tacos, chicken sides down, until chicken is browned and cooked through, 2 to 3 min. Flip and cook until tortillas are golden brown, 1 to 2 minutes. Meanwhile, spread chicken on remaining 4 tortillas, then cook after first batch is done. Serve tacos topped with pickled vegetables, cucumber, and remaining cilantro and scallion greens alongside lime wedges if desired. Perfect Pieces: To get long, thin strips, use a julienne peeler. Or, slice veggies lengthwise on a mandoline, stack the slices, and slice into strips with a knife.
(per serving): About 320 calories, 15 g fat (3 g saturated), 91 mg cholesterol, 775 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g sugar (0 g added sugar), 24 g protein Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she's not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
