Bahn Mi Tacos

The flavors of southeast Asia meet Mexico in this spicy and herbacious taco. It's the perfect warm-weather recipe to brighten up a chilly Winter's day; feel free to substitute shrimp for the chicken, if you like. This recipe makes 10 tacos.

PREP TIME: 20 minutes
COOK TIME: 10 minutes

For the chicken:
1 tablespoon coconut oil
1 pound boneless, skinless chicken thighs, cut into 1/4" pieces
1/2 cup fresh lime juice
1/3 cup fish sauce
1/4 cup granulated sugar
1 jalapeño pepper, sliced (keep the seeds for extra heat)
4 garlic cloves, minced

For the spicy sauce:
1/2 cup mayonnaise
1 tablespoon sriracha
2 teaspoons rice vinegar
1 1/2 teaspoons granulated sugar

Remaining ingredients:
10 taco-sized corn tortillas
1-2 carrots, grated
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
1 bunch fresh cilantro, chopped
2 limes, cut into wedges

Marinade the chicken: Combine all marinade ingredients along with the chicken in a non-reactive bowl. Cover and refrigerate for at least one hour and up to three.

Make the spicy sauce: Combine all sauce ingredients in a non-reactive bowl and stir gently. Cover and refrigerate until ready to use.

Once the chicken has marinaded, use a slotted spoon to remove chicken from marinade and discard marinade. Heat a skillet to medium-high and add oil. Add chicken and sauté for 5-6 minutes, until chicken is cooked through. remove from heat.

To assemble the tacos, add a scoop of chicken to each taco. Drizzle with sauce and add carrots, cucumber, onion, jalapeño and cilantro. Serve with a lime wedge.