A Banh Mi sandwich transformed and served as a street taco instead
- 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
-
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.
-
Put the carrots, radish, cucumber, and jalapeno in a large mason jar or container.
-
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.
-
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.
-
Dice the chicken and fill the street taco size flour tortillas with the chicken.
-
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