The fresh and lively tastes of the traditional Vietnamese sandwich may be transformed into tacos with crispy edges that are grilled with a chicken combination that is flavorful. It is stuffed to the brim with pickled vegetables that have a tangy flavor and crisp cucumbers for the ultimate banh mi experience. It’s time to give your next taco night a real shake!
Ingredients
- 1 jalapeño, sliced lengthwise and seeded
- 8 oz. carrots, peeled and shaved into long strands with julienne peeler (see Tip)
- 2 tsp. grated peeled ginger
- 1/2 c. cilantro, roughly chopped and divided
- 1 lb. ground chicken
- 8 4- to 5-inch flour tortillas
- Canola oil, for brushing
- 1 Persian cucumber, halved lengthwise and thinly sliced on bias
- 6 oz. daikon, peeled and shaved into long strands with julienne peeler (see Tip)
- 1 tsp. lime zest plus 2 tablespoons lime juice and lime wedges for serving
- 4 tsp. fish sauce, divided
- 3 scallions, thinly sliced, white parts separated
- 2 cloves garlic, grated
Directions
Step 1
Over two burners, bring the cast-iron griddle to a medium-low temperature. One jalapeño half should be thinly sliced into half-moons, and the other half should be coarsely grated. Both halves should be kept separate.
Step 2
Carrots, daikon, and sliced jalapeño should be tossed with lime juice and two teaspoons of fish sauce in a medium bowl. Allow the mixture to settle for ten minutes.
Step 3
While the scallion whites are being prepared, combine them in a large bowl with the garlic, ginger, lime zest, grated jalapeño, half of the cilantro, and the remaining two tablespoons of fish sauce. Mix in the chicken until it is completely incorporated. With a border of 1/8 inch, spread the mixture on top of four tortillas, leaving approximately a third of a cup on each tortilla.
Step 4
Grease the griddle with a brush. Cook the tacos with the chicken sides down for two to three minutes, or until the chicken is browned and cooked through. After one to two minutes, flip the tortillas and continue cooking them until they have a golden brown color. While this is going on, distribute chicken on the other four tortillas, and then fry them after the first batch is finished.
Step 5
Lime wedges may be served with tacos that have been topped with pickled vegetables, cucumber, and any residual cilantro and scallion greens, if preferred or desired.
Nutrition Value ( 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