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 saut\u00e9ed carrots, pickled cucumber, cilantro, and Sriracha mayo.
\nPrep: 5 Cook: 20<\/p>\n
Wash and dry produce.<\/p>\n Halve lime.<\/strong> Trim and halve cucumber<\/strong> lengthwise, thinly slice crosswise<\/strong> into half-moons. Finely chop cilantro.<\/strong><\/p>\n Pickle cucumber: <\/strong><\/p>\n In a small bowl, combine half the vinegar<\/strong> (you\u2019ll use the rest later), juice from half the lime,<\/strong> \u00bd tsp sugar<\/strong>, and a pinch of salt.<\/strong><\/p>\n Stir in cucumber.<\/strong> Set aside to quick pickle.<\/strong><\/p>\n Cook carrots: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium high heat. Add carrots<\/strong> and cook, stirring, until just tender, 1 minute. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Turn off heat, transfer to a plate.<\/p>\n Cook beef: <\/strong><\/p>\n Heat another drizzle of oil<\/strong> in the same pan over medium-high heat. Add beef,<\/strong> season with a pinch of salt<\/strong> and pepper.<\/strong> Cook, breaking up meat<\/strong> into pieces, until browned and cooked through, 4- to 6-minutes.<\/p>\n Stir in sweet soy glaze<\/strong> and remaining vinegar.<\/strong> Bring to a simmer, then immediately turn off heat. Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n Make sriracha<\/span> mayo: <\/strong><\/p>\n In a second small bowl, combine mayonnaise<\/strong> with Sriracha<\/strong><\/span> to taste. Season with salt.<\/strong> Stir in water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency.<\/p>\n Finish & serve: <\/strong><\/p>\n Wrap tortillas<\/strong> in damp paper towels and microwave until warm and pliable, 30 seconds.<\/p>\n Divide tortillas<\/strong> between plates and fill with saucy beef, carrots, pickled cucumber<\/strong> (draining first), and cilantro.<\/strong> Drizzle with Sriracha<\/strong><\/span> mayo.<\/strong> Cut the remaining lime<\/strong> into wedges and serve on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 saut\u00e9ed carrots, pickled cucumber, cilantro, and Sriracha mayo. Prep: 5 Cook: 20 1lime 10oz ground beef 4TBS sweet soy…<\/p>\n
\nPrep: <\/strong><\/p>\n