Chicken Banh Mi Smash Tacos

Name: Chicken Banh Mi Smash Tacos
Yield: 4 serving(s)
Ingredients: 1 jalapeño, sliced lengthwise and seeded; 8 oz. carrots, peeled and shaved into long strands with julienne peeler (see Tip); 6 oz. daikon, peeled and shaved into long strands with julienne peeler (see Tip); 1 tsp. lime zest plus 2 tablespoons lime juice and lime wedges for serving; 4 tsp. fish sauce, divided; 3 scallions, thinly sliced, white parts separated; 2 cloves garlic, grated; 2 tsp. grated peeled ginger; 1/2 c. cilantro, roughly chopped and divided; 1 lb. ground chicken; 8 4- to 5-inch flour tortillas; Canola oil, for brushing; 1 Persian cucumber, halved lengthwise and thinly sliced on bias

Crank up the flavor on your weeknight dinners.

By Tina MartinezPublished: Nov 5, 2024

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chicken banh mi smash tacos on a black plate

mike garten

Yields:

4 serving(s)

Cal/Serv:

320

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Turn the fresh, vibrant flavors of the iconic Vietnamese sandwich into crispy-edged tacos griddled with a savory chicken mixture. For ultimate banh mi vibes, they’re piled high with tangy pickled veggies and crunchy cukes. Time to shake up your next taco night!

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Ingredients

1
jalapeño, sliced lengthwise and seeded
8 oz.
carrots, peeled and shaved into long strands with julienne peeler (see Tip)
6 oz.
daikon, peeled and shaved into long strands with julienne peeler (see Tip)
1 tsp.
lime zest plus 2 tablespoons lime juice and lime wedges for serving
4 tsp.
fish sauce, divided
3
scallions, thinly sliced, white parts separated
2
cloves garlic, grated
2 tsp.
grated peeled ginger
1/2 cup
cilantro, roughly chopped and divided
1 lb.
ground chicken
8
4- to 5-inch flour tortillas
Canola oil, for brushing
1
Persian cucumber, halved lengthwise and thinly sliced on bias

Directions

1. Step 1Heat cast-iron griddle on medium-low over 2 burners. Meanwhile, thinly slice 1 jalapeño half into half-moons and finely grate remaining half; keep separated.
2. Step 2In medium bowl, toss carrots, daikon, and sliced jalapeño with lime juice and 2 tsp fish sauce; let sit 10 minutes.
3. Step 3Meanwhile, in large bowl, stir together scallion whites, garlic, ginger, lime zest, grated jalapeño, half of cilantro, and remaining 2 tsp fish sauce. Stir in chicken just until combined. Spread mixture on top of 4 tortillas (about 1/3 cup on each), leaving 1/8-inch border.
4. Step 4Brush griddle with oil. Cook tacos, chicken sides down, until chicken is browned and cooked through, 2 to 3 min. Flip and cook until tortillas are golden brown, 1 to 2 minutes. Meanwhile, spread chicken on remaining 4 tortillas, then cook after first batch is done.
5. Step 5Serve tacos topped with pickled vegetables, cucumber, and remaining cilantro and scallion greens alongside lime wedges if desired.

Perfect Pieces: To get long, thin strips, use a julienne peeler. Or, slice veggies lengthwise on a mandoline, stack the slices, and slice into strips with a knife.

NUTRITIONAL INFORMATION (per serving): About 320 calories, 15 g fat (3 g saturated), 91 mg cholesterol, 775 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g sugar (0 g added sugar), 24 g protein

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