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.
1.5 lbs. boneless, skinless chicken thighs, cut into 1/2” cubes
1 tablespoon canola oil, for cooking
For the Pickled Veggies:
1 cup matchstick-cut carrots
1/2 cup thinly sliced radishes
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
To prepare the chicken: Mix the sugar, fish sauce, lime juice and zest, chili garlic sauce, and 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 and salt in a medium bowl or container. Pour the vinegar and water 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 until browned and fully cooked.
Serve tacos on toasted corn tortillas (I usually toast them in a dry skillet) layered with the chicken, pickled veggies, spicy mayo, and garnishes.
I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It 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.
Serving Size:2 tacos
Saturated Fat:5.4 g
Keywords: gluten free, tacos, quick and easy, dairy free