If you are craving a vibrant fusion meal that bursts with flavor, then you are absolutely going to love this Smash Banh Mi Tacos Recipe. It perfectly marries the crunchy, fresh elements of a traditional Vietnamese banh mi with the fun, handheld ease of tacos. Imagine juicy, seasoned ground chicken smashed and charred onto mini tortillas, topped with crisp pickled veggies, fragrant herbs, and a spicy mayo kick. This dish is an exciting way to enjoy all the best textures and tastes of banh mi in a casual, crowd-pleasing form that’s ready in just 20 minutes.
Ingredients You’ll Need
Getting the ingredients right is so important for the success of this Smash Banh Mi Tacos Recipe. Each component plays a key role — from the aromatic herbs to the sharp pickled vegetables and perfectly seasoned chicken, every ingredient contributes a crucial layer of flavor, texture, or color that makes this dish truly sing.
- Ground chicken (1lb/500g): The star protein, providing tenderness and a great base for seasoning.
- Scallions (3, finely chopped): Adds a mild onion flavor and freshness to the chicken mixture.
- Garlic cloves (5 total, crushed and finely chopped): Essential for that savory, fragrant punch throughout the dish.
- Ginger (1-inch piece, grated): Brings a zesty warmth that lifts the whole recipe.
- Fish sauce (4 tablespoons total): The quintessential Vietnamese seasoning that provides deep umami and saltiness.
- Salt (1 teaspoon): Enhances all the flavors perfectly.
- Mini tortillas (10): The fun, handheld base replacing traditional banh mi bread for a taco twist.
- Carrot (1, julienned): Adds crunch and sweetness, perfect for pickling.
- Cucumber (1, julienned): Provides a refreshing contrast with its cool crunch.
- Olive oil (3 tablespoons): For cooking the chicken and creating that lovely char.
- Fresh mint, cilantro, Thai basil (a handful each): These herbs bring layers of fragrant freshness and complexity.
- Toasted cashew nuts (1/4 cup, crushed): Adds a satisfyingly nutty crunch as a garnish.
- Spicy mayo (1/4 cup): Creamy with just the right heat for spreading on each taco.
- Rice vinegar or white wine vinegar (2 tablespoons): Balances the richness with acidity in the pickling dressing.
- Lime juice (2 tablespoons): Gives a bright citrus zing that lifts all the flavors.
- Sugar (1 tablespoon): Helps balance the acidity and salt in the pickling mixture.
- Red chili (1, finely diced): Adds a touch of heat and color to the pickling liquid.
How to Make Smash Banh Mi Tacos Recipe
Step 1: Make the Pickling Dressing
Start by whisking together 3 tablespoons of fish sauce, 2 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of sugar, and the finely chopped garlic, red chili, and grated ginger in a bowl. This vibrant dressing dissolves the sugar as it blends, making a perfectly balanced, tangy, spicy base for pickling your veggies.
Step 2: Pickle the Carrot and Cucumber
Add the julienned carrot and cucumber into the dressing bowl, then set them aside to soak. This quick pickle process will soften the veggies just enough while infusing them with that bright, zesty flavor that’s essential to the Smash Banh Mi Tacos Recipe.
Step 3: Prepare the Chicken Mixture
In a large mixing bowl, combine the ground chicken with finely chopped scallions, crushed garlic, grated ginger, 1 tablespoon of fish sauce, and 1 teaspoon of salt. Mix everything thoroughly so every bite is evenly seasoned, ensuring your tacos have that irresistible savory base.
Step 4: Build the Tacos
Scoop up a heaping spoonful of the chicken mixture and spread it as thinly and evenly as possible onto one side of a mini tortilla. Repeat this for all tortillas, making sure each one has a nice, even coating of the seasoned chicken, ready for the next cooking step.
Step 5: Cook the Chicken Tacos
Heat a large frying pan or skillet over medium-high heat and drizzle in some olive oil. Carefully place one of the chicken-coated tortillas chicken side down into the pan. Use a spatula or fish slice to press the tortilla firmly against the pan. This “smashing” technique helps the chicken cook quickly with a beautiful charred crust and ensures it sticks perfectly to the tortilla. Cook for about 4 minutes on the first side, then flip and cook for another minute on the other. Depending on your pan size, you can cook multiple tacos simultaneously.
Step 6: Assemble and Garnish the Smash Banh Mi Tacos Recipe
Once cooked, spread a bit of spicy mayo over the chicken side of each taco. Top generously with the pickled carrot and cucumber mixture, drizzle a little of the nuoc cham dressing from the pickling bowl for extra zing, then crown them with fresh cilantro, mint, Thai basil, and a sprinkle of crushed toasted cashews. These layers bring bright color, fresh herbaceous notes, and delightful crunch that make the tacos irresistible.
How to Serve Smash Banh Mi Tacos Recipe
Garnishes
Garnishes are what really elevate the Smash Banh Mi Tacos Recipe from tasty to unforgettable. Fresh herbs like cilantro, mint, and Thai basil add vibrant fragrance and a lush green pop, while the toasted cashews provide a crunchy, nutty contrast that complements the tender chicken brilliantly. Don’t skip the spicy mayo drizzle either; it adds creamy heat and richness that brings it all together.
Side Dishes
Serve these tacos with light, fresh sides that won’t overpower but will complement the bold flavors. Consider a simple green salad with lime vinaigrette, steamed jasmine rice, or a crisp slaw with cabbage and herbs. These options add balance and variety to your meal, making it a full celebration of fresh, tangy, and savory flavors.
Creative Ways to Present
For a fun twist, try laying out all the fresh herbs, pickled veggies, spicy mayo, and nuts as a taco bar so everyone can build their own Smash Banh Mi Tacos Recipe. Alternatively, serve the tacos open-faced on a platter garnished with more herbs and lime wedges for a beautiful, shareable appetizer style. This encourages guests to mix and match flavors and textures, boosting the fun and personalization factor.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cooked chicken mixture and pickled veggies refrigerated in airtight containers for up to three days. Store tortillas separately to prevent sogginess. When you’re ready to enjoy the leftovers, simply reheat the chicken mixture and assemble fresh tacos for a quick meal.
Freezing
While fresh is best for this recipe, you can freeze the cooked chicken mixture in a sealed container for up to two months. Avoid freezing the tortillas or pickled vegetables, as their texture won’t hold up well. Thaw the chicken overnight in the fridge before reheating.
Reheating
To reheat the chicken mixture, warm it gently in a skillet over medium heat until heated through, ensuring the charred edges stay crispy. Warm tortillas separately in a dry pan or microwave wrapped in a damp paper towel to keep them soft. Reassemble with fresh pickles and herbs for the tastiest experience.
FAQs
Can I use ground pork or beef instead of chicken?
Absolutely! While ground chicken is lighter and pairs nicely with the fresh herbs, ground pork or beef can add a richer flavor. Just adjust cooking times accordingly and season as directed.
How spicy are these tacos?
The Smash Banh Mi Tacos Recipe has a gentle heat primarily from the red chili and spicy mayo. You can easily adjust the spice level by adding more chili or selecting a milder mayo if preferred.
Can I make the pickled vegetables ahead of time?
Yes, you can pickle the carrot and cucumber a few hours in advance or even the day before. This actually intensifies the flavors and softens the veggies just right for the tacos.
What if I can’t find mini tortillas?
No worries! You can use regular small tortillas or even taco shells if you prefer. The smaller size does make for more authentic taco bites, though.
Is this recipe gluten-free?
It can be if you use gluten-free tortillas and ensure your fish sauce and other condiments are gluten-free certified. Always check labels to be safe.
Final Thoughts
There is nothing quite like the freshness and bold flavors packed into this Smash Banh Mi Tacos Recipe. It’s quick to put together, fun to eat, and incredibly satisfying, making it a fantastic choice for casual dinners or entertaining friends. I can’t wait for you to give it a try and share these delicious bites with your loved ones!
Print
Smash Banh Mi Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (10 mini tacos)
- Category: Main Dish
- Method: Frying
- Cuisine: Vietnamese Fusion
Description
These Smash Banh Mi Tacos combine the bold, fresh flavors of Vietnamese banh mi with the convenience and fun of mini tacos. Ground chicken is seasoned, smashed, and pan-fried to a delicious charred crust, then topped with tangy pickled carrots and cucumber, fresh herbs, spicy mayo, and toasted cashews for crunch. Ready in just 20 minutes, they make a perfect appetizer or light meal full of vibrant tastes and textures.
Ingredients
Protein Mixture
- 1 lb (500g) ground chicken
- 3 scallions (spring onions), finely chopped
- 3 garlic cloves, crushed
- 1-inch piece of ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon salt
Pickled Vegetables and Dressing
- 1 carrot, julienned
- 1 cucumber, julienned
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar (or white wine vinegar)
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 red chilli, finely diced
- 2 garlic cloves, finely chopped
- 1-inch piece of ginger, grated
Assembly and Garnishes
- 10 mini tortillas
- 3 tablespoons olive oil
- A handful of fresh mint leaves
- A handful of fresh cilantro (coriander)
- A handful of Thai basil leaves
- 1/4 cup toasted cashew nuts, crushed
- 1/4 cup spicy mayo
Instructions
- Make the dressing: In a bowl, combine 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon sugar, finely chopped garlic, diced red chilli, and grated ginger. Mix well until the sugar is fully dissolved to create the nuoc cham dressing.
- Pickle the carrot and cucumber: Add the julienned carrot and cucumber to the bowl with the dressing. Toss to coat and set aside to pickle while preparing the rest of the ingredients.
- Mix the chicken topping: In a large mixing bowl, add the ground chicken, finely chopped scallions, crushed garlic, grated ginger, 1 tablespoon fish sauce, and 1 teaspoon salt. Mix thoroughly to evenly distribute the seasoning throughout the chicken.
- Assemble the tacos before cooking: Take a heaped spoonful of the chicken mixture and spread it in a thin, even layer over one side of each mini tortilla. Repeat for all tortillas, chicken side up.
- Cook the tacos: Heat a large frying pan or skillet over medium-high heat and drizzle with a little olive oil. Place a prepared tortilla, chicken side down, onto the pan. Using a spatula or fish slice, press the tortilla firmly into the pan to ensure good contact and encourage a nice charred crust. Cook for about 4 minutes until the chicken is cooked and browned, then carefully flip and cook for another 1 minute on the other side. Cook several tacos at once if your pan size allows.
- Top the tacos and serve: Spread a little spicy mayo over each cooked taco. Top generously with the pickled carrot and cucumber mixture. Drizzle some of the nuoc cham dressing over the top, then finish with fresh cilantro, mint, Thai basil, and a sprinkling of crushed toasted cashews. Serve immediately with extra spicy mayo and nuoc cham on the side for dipping or drizzling.
Notes
- Pressing the chicken mixture firmly while cooking helps create a crispy, flavorful crust and keeps the meat attached to the tortilla.
- The pickled vegetables can be made in advance and kept refrigerated for up to a day for extra flavor.
- To make this recipe gluten-free, ensure the fish sauce and tortillas you use are certified gluten-free.
- Adjust the spiciness by moderating the amount of red chilli and spicy mayo according to your preference.
- Use fresh herbs generously to capture the authentic bright flavors of a Vietnamese banh mi.
