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Chicken Banh-Mi Tacos with Pickled Veggies and Chili Mayo
Servings: 4
Prep Time: 20 MINS
Cook Time: 10 MINS
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Ingredients
| 1 1/12 lbs. | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 1 tbsp. | soy sauce |
| 1 tbsp. | fish sauce |
| 1 tbsp. | honey plus 2 tsp. |
| 2 cloves | garlic, minced |
| 1 1-inch | knob ginger, peeled and minced |
| Zest and juice of 1 lime | |
| 1/4 cup | seasoned rice vinegar |
| 1/2 tbsp. | Kosher salt |
| 2 large | carrots, cut into matchsticks |
| 3 | radishes, thinly sliced |
| 1 | jalapen~o pepper, thinly sliced |
| 1/2 cup | mayonnaise |
| 1/4 cup | sour cream |
| 1-2 tbsp. | Sriracha |
| 8 small | flour tortillas, grilled for serving |
| 3 | scallions, thinly sliced for serving |
| 1 | lime, cut into wedges for serving |
| Fresh cilantro for serving | |
| Toasted sesame seeds for serving |
Directions
| Step 1 |
| Whisk together soy sauce, fish sauce, 1 tablespoon honey, garlic, ginger, lime zest and juice in medium bowl. Slice chicken breasts into 1/2-inch strips and add to bowl, tossing to coat. Cover and refrigerate 1 hour. |
| Step 2 |
| Combine rice vinegar, 2 teaspoons honey and salt in medium bowl. Add carrots, radishes and jalapen~o and toss to combine. Cover and refrigerate until ready to serve. Whisk together mayonnaise, sour cream and sriracha to taste. Cover and refrigerate until ready to serve. |
| Step 3 |
| Preheat grill pan over medium-high heat and brush with olive oil. Remove chicken from marinade and grill 3 to 5 minutes per side, until grill marks appear and chicken is cooked through to internal temperature of 170°F. Work in batches if necessary to avoid crowding pan. |
| Step 4 |
| To serve, layer 2-3 pieces of chicken in tortillas with pickled vegetables and chili mayo. Top with scallions, cilantro and sesame seeds and serve with lime wedges. |
