Taco Tuesday: Banh Mi Street Tacos

Bahnmistreettacos (2)

Yes, I am back to chicken Tacos again, I’m not sure how that keeps happening but it does. Well, actually I do know, I just really like chicken tacos and I find them easier to make than most other meats, so that’s why this keeps happening. I promise I’m going to try and give some more variety in this series. Though I do think this choice is different and fun, so I’m excited about that. Check out last months Taco Tuesday here and then let’s jump into this months.

This is the recipe that I followed to make these tacos, just in case you don’t want to read my blog post and just wanna grab the recipe. Also, like last month I completely forgot to take pictures of the prep so I only have the final product.

Recipe For The Chicken:

  • 2 Tablespoons of coconut oil (I used Olive because I didn’t have coconut.)
  • 2 Pounds of Boneless Skinless Chicken Thighs (I used breasts because prefer it.)
  • 1/2 Cup Fresh Lime Juice
  • 1/3 Cup Fish Sauce
  • 1/4 Cup of Sugar
  • 1 Jalapeno chopped
  • 4 Cloves of Garlic Minced

Spicy Mayo Ingredients:

  • 3/4 Cup of Mayo
  • 1-2 Tablespoons of Sriracha
  • 1 Tablespoon of Rice Vinegar
  • 1 Tablespoon of Sugar

For The Tacos:

  • Flour Tortillas
  • 3 Carrots Shredded
  • 1 English Cucumber Sliced Thinly
  • 2 Bunches of Radishes Thinly Sliced
  • 4 Jalapenos Sliced
  • 1 Bunch of Fresh Cilantro or Mint
  • 2 Limes Cut Into Wedges


  • For the chicken mix fish sauce, lime and sugar in a medium microwave-safe bowl, microwave for 1-2 minutes until sugar dissolves. Cut chicken into very small pieces. Put chicken in sauce bowl with jalapenos and minced garlic, refrigerate for 1-3 hours.
  • Now, for the spicy mayo. Place the rice vinegar and sugar in a small microwave-safe bowl, microwave for 1 minute to dissolve the sugar. Mix in the mayo and sriracha and refrigerate until ready to serve.
  • Now, to prep all of the veggies which just requires some chopping. Now that the chicken has had enough time to marinate, drain the marinade. Heat a medium-sized skillet over medium-high heat, once hot add one tablespoon of oil to the pan. Add half of the chicken to the pan and sear for 4-5 minutes until caramelized on all sides, then repeat with the other half of the chicken.
  • The last step is to assemble, which I would do to your preference. Like for me, I didn’t use radishes, cucumbers, or spicy mayo because I don’t like those things, but I did use carrots and jalapenos and it was great. I think this last step is all about what you like.


And these are the final product, they might not look like the best thing ever but they were very good, like very good. I am still dreaming and talking about these tacos and I already want to make these again. I will make these again, they might become a more frequent addition to my diet. But anyway, it is safe to say that these tacos were fantastic and I would recommend them.

What are your favorite tacos?


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