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.
To prepare the chicken: Mix the sugar (2 tablespoons), fish sauce (2 tablespoons), lime juice and zest, chili garlic sauce (1 teaspoon), and minced 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 (1 tablespoon) and kosher salt (1/2 tablespoon) in a medium bowl or container. Pour the rice vinegar (2 tablespoons) and water (2 tablespoons) 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 (1 tablespoon) until browned and fully cooked.
Serve tacos on toasted corn tortillas (I usually toast them in a dry skillet or directly over my gas burners, carefully!) layered with the chicken, pickled veggies, spicy mayo, and garnishes.
Time saving tip: you can usually buy matchstick-cut carrots already cut at the grocery store.
Make ahead: make sure to leave time for at least one hour of marinating!
The provided nutrition information 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.