One-Pan Banh-Mi-Style Chicken Tacos
with Chicken Thighs, Pickled Cucumber & Sriracha Mayo
One-Pan Banh-Mi-Style Chicken Tacos
Crispy chicken thighs, tangy pickled cucumber, and creamy sriracha mayo come together in these banh mi-inspired tacos for a bold, fresh weeknight dinner.
Ingredients
For 2 servings
- ¼ ounce Cilantro
- 10 ounce Diced Chicken Thighs
- 6 unit Flour Tortillas
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 1 unit Mini Cucumber
- 5 teaspoon Rice Wine Vinegar
- 4 ounce Shredded Carrots
- 1 teaspoon Sriracha
- 4 tablespoon Sweet Soy Glaze
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Asian
DifficultyEasy
Prep Time5m
Total Time20m
Calories730
Protein35g
Carbs69g
Fat32g
Tags:
Protein SmartMass Gain FriendlyQuickEasy Prep & Clean
⚠️Allergens:
🥚Eggs🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For egg-free, swap the mayonnaise for an egg-free mayo or a creamy vegan spread, and for gluten-free use corn tortillas instead of wheat. To avoid sesame or soy, replace the sweet soy glaze with a sweet-tangy chili sauce and skip any sesame finishing touches.
What to serve with it
Serve with a simple side of jasmine rice or a crisp slaw to stretch the meal and soak up the bright, spicy sauce. Extra lime wedges and a light cucumber salad keep the tacos fresh and balanced.
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