Chicken Banh Mi Smashed Taco
Chicken Banh Mi Smashed Taco
Ingredients
- 8 mini flour tortillas
- 500 g chicken mince
- as needed sea salt
- as needed pepper
- 1 carrot, grated or julienned
- 1 Lebanese cucumber, grated or julienned
- 1/2 cup coriander, roughly chopped
- 1/2 cup mint, roughly chopped
- 2 spring onions, finely sliced
- 1/4 cup dried shallots
- 1/2 cup sriracha mayonnaise, (or mix mayonnaise and sriracha)
- 1/4 cup nuoc cham, store-bought Vietnamese dipping sauce
Instructions
- 1
Season the chicken mince generously with sea salt and pepper. Take each mini flour tortilla and spread about 1/4 cup of the seasoned chicken mince evenly over its entire surface, pressing it down to form a thin layer right to the edges. If you prefer a thicker patty, you can add slightly more mince.
⏱️ 10 min
- 2
Preheat a large frying pan over high heat. Once hot, carefully place 2-3 of the prepared tortillas into the pan, mince-side down. Cook for approximately 3-4 minutes, or until the chicken mince is thoroughly browned and cooked through.
⏱️ 8 min
- 3
Flip the tacos over so the tortilla side is now facing down. Immediately reduce the heat to low to prevent the tortillas from burning. Continue to cook for approximately 2-3 minutes, allowing the tortilla to crisp up slightly.
⏱️ 6 min
- 4
Remove the cooked tacos from the pan. Top each taco generously with the grated or julienned carrot, grated or julienned Lebanese cucumber, roughly chopped coriander, roughly chopped mint, finely sliced spring onions, and dried shallots. Finish by drizzling with nuoc cham and sriracha mayonnaise.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Banh Mi Smashed Taco
- 8 mini flour tortillas
- 500 g chicken mince
- as needed sea salt
- as needed pepper
- 1 carrot, grated or julienned
- 1 Lebanese cucumber, grated or julienned
- 1/2 cup coriander, roughly chopped
- 1/2 cup mint, roughly chopped
- 2 spring onions, finely sliced
- 1/4 cup dried shallots
- 1/2 cup sriracha mayonnaise, (or mix mayonnaise and sriracha)
- 1/4 cup nuoc cham, store-bought Vietnamese dipping sauce
Instructions
- 1
Season the chicken mince generously with sea salt and pepper. Take each mini flour tortilla and spread about 1/4 cup of the seasoned chicken mince evenly over its entire surface, pressing it down to form a thin layer right to the edges. If you prefer a thicker patty, you can add slightly more mince.
⏱️ 10 min - 2
Preheat a large frying pan over high heat. Once hot, carefully place 2-3 of the prepared tortillas into the pan, mince-side down. Cook for approximately 3-4 minutes, or until the chicken mince is thoroughly browned and cooked through.
⏱️ 8 min - 3
Flip the tacos over so the tortilla side is now facing down. Immediately reduce the heat to low to prevent the tortillas from burning. Continue to cook for approximately 2-3 minutes, allowing the tortilla to crisp up slightly.
⏱️ 6 min - 4
Remove the cooked tacos from the pan. Top each taco generously with the grated or julienned carrot, grated or julienned Lebanese cucumber, roughly chopped coriander, roughly chopped mint, finely sliced spring onions, and dried shallots. Finish by drizzling with nuoc cham and sriracha mayonnaise.
⏱️ 7 min