One-Pan Banh-Mi-Style Beef Tacos

Overview

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo. Taco ’bout an epic dinner!

This meal is inspired by HelloFresh, which we originally used to make this in the past.

• Serves: 6
• Prep Time: ~15 minutes
• Cook Time: ~30 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Organic Beef (85/15)	30 oz	2,295 kcal	FatSecret
Mayonnaise	6 tbsp (~3 oz)	600 kcal	FatSecret
Sweet Soy Glaze	12 tbsp (~6 oz)	~420 kcal	Estimated (varies slightly by brand)
Rice Wine Vinegar	15 tsp (~2.5 tbsp)	~10 kcal	Nutritionix
Sriracha	1 tsp	~5 kcal	Nutritionix
Limes	3 whole	~60 kcal	FatSecret
Mini Cucumbers	3 mini (~6 oz)	~30 kcal	FatSecret
Cilantro	0.75 oz	~5 kcal	FatSecret
Shredded Carrots	12 oz	~150 kcal	FatSecret
Flour Tortillas (medium)	18 tortillas (~36 oz)	2,160 kcal	FatSecret
Olive Oil (for cooking)	2 tbsp	238 kcal	FatSecret
Sugar	1.5 tsp	24 kcal	FatSecret
Salt & Pepper	To taste	0 kcal	—
Total (for 6 servings)		~4,997 kcal
Per Serving		~833 kcal

Ingredients

Produce

• 3 limes
• 3 mini cucumbers
• ¾ oz cilantro
• 12 oz shredded carrots

Pantry

• 18 flour tortillas
• 12 tbsp sweet soy glaze
• 1 tsp Sriracha
• 15 tsp rice wine vinegar
• 1.5 tsp sugar
• Cooking oil / olive oil
• Salt
• Pepper

Dairy

• 6 tbsp mayonnaise

Protein

• 30 oz organic ground beef (85% lean, 15% fat)

Instructions

1. Prep the Produce:

   • Wash and dry produce.
   • Halve lime.
   • Trim and halve cucumbers lengthwise; thinly slice into half-moons.
   • Finely chop cilantro.

2. Quick-Pickle the Cucumbers:

   • In a small bowl, combine half the vinegar (reserve the rest), juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt.
   • Stir in cucumber. Set aside to quick-pickle.

3. Cook the Carrots:

   • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
   • Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.
   • Turn off heat; transfer to a plate.

4. Cook the Beef:

   • Heat another drizzle of oil in the same pan over medium-high heat.
   • Add beef; season with a pinch of salt and pepper.
   • Cook, breaking up meat into pieces, until browned and cooked through, 4–6 minutes.
   • Stir in sweet soy glaze and remaining vinegar.
   • Bring to a simmer, then immediately turn off heat.
   • Taste and adjust seasoning with salt and pepper.

5. Make the Sriracha Mayo:

   • In a small bowl, combine mayonnaise with Sriracha to taste.
   • Season with salt.
   • Stir in water, 1 tsp at a time, until mixture reaches drizzling consistency.

6. Warm the Tortillas & Assemble:

   • Wrap tortillas in damp paper towels and microwave until warm and pliable, ~30 seconds.
   • Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro.
   • Drizzle with Sriracha mayo.
   • Cut remaining lime into wedges and serve on the side.

💡 Notes

• Ground beef is fully cooked when internal temperature reaches 160°F.
• Want extra crispy tortillas? Lightly brush tortillas with olive oil before broiling.
• Adjust spice by adding more or less Sriracha to the mayo.