| Preparation time | 5 min |
| Cooking Time | 15 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
For the Vietnamese Banh Mi Chicken2 tablespoons coconut oil2 pounds ground pork1/2 cup fresh lime juice1/3 cup fish sauce1/4 cup granulated sugar1 jalapeno4 cloves garlic mincedFor the Street Tacos1 recipe homemade flour tortillas3 carrots shredded1 English cucumber sliced thin2 bunches radishes sliced thin4 jalapenos sliced1 bunch fresh mint or cilantro1 bunch basil1 batch spicy mayo2 limes cut into wedges
Directions
- Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/-inch) pieces. Place in a bowl along with jalapeno slices and minced garlic. Stir and refrigerate for at least 1 hour. (3 hours is best!)
- Â Prep all the veggies. Once the chicken has marinated, drain off the marinade. Then heat a large skillet to medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Then add half the chicken to the skillet. Sear for 4-5 minutes, stirring to caramelize on all sides. Remove and repeat with the remaining chicken.
- Place a scoop of chicken in the flour tortillas. Top with shredded carrots, cucumber slices, radishes, fresh mint leaves, basil, and jalapeno slices. Drizzle with spicy mayo and serve with fresh lime wedges.