Smashed Banh Mi Tacos
Smashed Banh Mi Tacos
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Ingredients
| Pickled Vegetables | ||
| 1 | tbsp fish sauce | |
| 1 | tbsp rice vinegar | |
| 2 | tsp lime juice | |
| 1 | tsp sugar | |
| 2 | tsp honey | |
| ½ | tsp garlic | |
| ½ | tsp ginger | |
| 1 | carrot, julienned | |
| 1 | cucumber, julienned | |
| Tacos | ||
| 1 | lb ground chicken | |
| 3 | scallions, finely chopped | |
| 3 | garlic cloves, crushed | |
| 1-inch | piece of ginger, grated | |
| 1 | tbsp fish sauce | |
| 8 | mini tortillas | |
| 3 | tbsp olive oil | |
| Handful of fresh mint leaves | ||
| Handful of fresh cilantro (coriander) | ||
| Handful of Thai basil | ||
| ¼ | cup toasted peanuts, crushed | |
| ¼ | cup spicy mayo | |
| CO-OP GOLD Thai-Style Sweet Chili Sauce | ||
Directions
Prep time: 20 minutes
Total time: 25 minutes
Serves: 4
1. Pickle the veggies
In a bowl, combine fish sauce, rice vinegar, lime juice, sugar, honey, garlic and ginger and stir until sugar dissolves. Add julienned carrot and cucumber. Set aside to pickle.
2. Prep the chicken mixture
In a large mixing bowl, combine ground chicken, scallions, garlic, ginger and fish sauce and mix well.
3. Smash the tacos
Spread a heaping spoonful of the chicken mixture into a thin, even layer on each tortilla.
4. Cook
Heat a griddle over medium-high heat with a drizzle of olive oil. Place tortillas meat-side down and cook for a few minutes until golden and cooked through. Flip and warm the tortilla side briefly. Remove to a plate.
5. Assemble and serve
Top each taco with pickled veggies, fresh herbs, crushed peanuts, spicy mayo and a drizzle of chili sauce.
Chef’s Tips:
Prep the pickled veggies the night before for maximum flavour and convenience.
Ground chicken can be subbed with ground turkey or ground pork.
For an easy side, serve CO-OP GOLD Ready to Serve Jasmine Rice.
Basic pantry items (salt, sugar, etc.) are not included in the recipe cost.