Banh Mi Tacos (revisited)

For the Chicken and Marinade
1 lb Chicken breast, cut into bite size pieces
1/4 cup Asian Fish Sauce
1/4  Lime Juice
2 TBLSP Soy Sauce
2 TBLSP Sugar
2 Garlic cloves, minced
1 Inch piece Ginger, minced
1 Red chile, sliced (you can sub Jalapeno)

For the Pickled Veggies
1 large Carrot, jullienned
1/2 cup Daikon julienned (you can sub radish)
1/2 cup Red Cabbage, shredded
1/4 cup Rice Vinegar
1/4 Water
2 TBLSP Sugar

For the Taco
12 street taco size flour tortillas
1 small cucumber, sliced
1 Cup coursely chopped  Cilantro

For the Sauce
2 TBLSP Mayonnaise
1 TBLSP Hoisin sauce
1 TBLSP Soy sauce
1 TBLSP Sriracha sauce

For cooking
1 TBLSP Grapeseed or Avocado oil


Marinate for at least 15 minutes.

Pickle the veggies. They don't need a long pickle at all. I'm fact I like when they still have a crunch.

Warm and blister the tortillas over a gas burner on low heat (in a pan if you don't have a gas stove).

Combine the sauce ingredients.

Preheat a non stick or cast iron pan over medium high heat. Add the oil.

Add the chicken pieces and cook for a few minutes until cooked through and brown, just turning a few times.

Assemble the tacos, eat and enjoy!

4 Servings, approximately 8.5 grams unsaturated fat per serving (3 tacos)

*Fat content on your choice of mayonnaise and tortillas will vary, please check the packages for exact amounts.