with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

• 1lime
• 10oz ground beef
• 4TBS sweet soy glaze
• 6wheat flour tortillas
• 1mini cucumber
• 5tsp rice wine vinegar
• 2TBS mayonnaise
• ¼oz cilantro
• 4oz shredded carrots
• 1tsp sriracha
• salt & pepper
• ½tsp sugar
• 2tsp cooking oil

Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.