Banh Mi Chicken Tacos

Banh Mi Chicken Tacos

Follow UsFacebookpinterestyoutubeinstagram
Share PostFacebooktwitterredditpinterestlinkedintumblrmail

These Banh Mi Chicken Tacos are my spin on a traditional Banh Mi.

So a few weeks ago my husband and I ventured to New York City to visit my brother and his family.

His (almost) wife, Sumintra, and I share a love of cooking, or should I say more like a love of eating.

The very first place they took us was Chelsea Market!

It’s basically a food lovers dream!

We shared several things, one being a Banh Mi Sandwich.

Me at Chelsea Market

How to make Banh Mi Chicken Tacos

The first thing I did was marinate some boneless, skinless chicken thighs in a gallon size plastic bag.

I added soy sauce, honey, garlic, and ginger.

The garlic and ginger paste are super easy and can be found in the fresh herb section of the grocery store.

Garlic Paste

Massage the bag so it’s evenly coated and refrigerate overnight.

The next step is making the pickled veggies.

This is a big batch, because it’s seriously the BEST part of these tacos.

I cheated and bought the already shredded carrots from the store, and then thinly sliced radish, English cucumber, and a jalapeno (seeds removed).

Then mix some vinegar, warm water, sugar, and kosher salt together until the salt and sugar are dissolved.

Pour the mixture into a large mason jar or container with the veggies.

Refrigerate for a few hours and voila…you have quick pickled veggies!

Quick Pickled Veggies

When ready, grill the chicken over medium to medium high heat for 4 to 6 minutes per side.

Honey Soy Grilled Chicken

This will depend on the thickness of the chicken and your grill temp of course 🙂

Banh Mi Chicken Tacos

While the chicken is cooling, mix some mayo and Sriracha together to make a spicy mayo.

Slice the chicken and fill up some street taco size tortillas.

I grilled the tortillas a few seconds per side to warm them up.

Drizzle the spicy mayo over top.

Banh Mi Chicken Tacos

And pile on those quick pickled veggies and top with fresh cilantro.

Banh Mi Chicken Tacos

We piled even more of the veggies on our Banh Mi Chicken Tacos because they were so refreshing and delicious!

Banh Mi Chicken Tacos
Banh Mi Chicken Tacos

Follow me on:


More recipes like Banh Mi Chicken Tacos include…

Salsa Ranch Chicken Tacos

Salsa Ranch Chicken Tacos

Carne Asada Street Tacos

Carne Asada Tacos

Blackstone Shrimp Tacos

Blackstone Shrimp Tacos

Mexican Birria Tacos

Mexican Birria Tacos

Honey Wasabi Salmon

Honey Wasabi Salmon

Check out the high quality spice blends, unique sauces, and gift set options at Savory Spice Shop!

Follow me on:


Banh Mi Chicken Tacos

A Banh Mi sandwich transformed and served as a street taco instead

Course Main Course
Cuisine American
Keyword Banh Mi, Chicken, Pickled Red Onions, Tacos
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 street tacos
Calories 300 kcal
Author Cheri Renee


  • 4 boness, skinless chicken thighs or thin cut chicken breasts
  • 2 Tbsps soy sauce
  • 1 Tbsp honey
  • 1 Tbsp garlic paste or fresh minced garlic
  • 1 Tbsp ginger paste or fresh minced ginger
  • 3/4 cup shredded carrots
  • 3/4 cup sliced cucumber (I used English Cucumber)
  • 3/4 cup sliced radish
  • 1 jalapeno (seeds removed and sliced)
  • 1 1/4 cups white vinegar
  • 1 1/4 cups warm water
  • 3 Tbsps sugar
  • 3/4 Tbsp kosher salt
  • 12 street taco size flour tortillas
  • 3/4 cup mayo
  • 1 to 2 Tbsps Sriracha
  • 1/2 cup chopped cilantro


  1. Place the chicken in a gallon size plastic bag. Add the soy sauce, honey, garlic, and ginger. Massage the bag until evenly coated. Marinate in the fridge several hours or overnight.

  2. Put the carrots, radish, cucumber, and jalapeno in a large mason jar or container.

  3. In a bowl whisk together the vinegar, warm water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.

  4. Grill the chicken over medium to medium high heat for 4-5 minutes per side, depending on thickness of the chicken. Grill the flour tortillas a few seconds per side to warm them up.

  5. Dice the chicken and fill the street taco size flour tortillas with the chicken.

  6. Mix together the mayo and Sriracha, drizzle over top of the chicken and top each with some of the pickled veggies and cilantro.

    Note: Any extra pickled veggies will stay good in the fridge for several weeks

Follow UsFacebookpinterestyoutubeinstagram
Share PostFacebooktwitterredditpinterestlinkedintumblrmail
%d bloggers like this: