These tacos have been on my table quite a few times in the last couple of weeks. Whenever we have some leftover BBQ meat or fish, tacos seem to pop up on the menu the following day. I’ve changed them up a bit by adding some Vietnamese inspiration with some pickled carrots, cilantro and mango. They are the perfect blend of summer flavours, easy to put together and so much fun to eat. They are a repeat request at my home, and I’ve made them for guests a couple of times too. Give them a try, I‘m sure they will become a summer favourite on your table too!
Ban Mi Style Grilled Chicken and Mango Tacos
makes 8 tacos
8 organic blue corn soft tortilla shells
6 boneless skinless chicken thighs, seasoned and grilled
1 bunch cilantro
8 tbsps sour cream
1 mango, sliced
1/2 cup shaved carrots, seasoned in a quick pickle
Slice chicken intro strips.
I used leftover BBQ chicken to make my tacos. If you are making the chicken from scratch, just season with salt and pepper and grill until done. Let cool before slicing. Warm tortillas in a skillet or on the BBQ. Spread with a little sour cream, top with chicken pieces and then mango. Top with carrot pickle and a generous bunch of cilantro.
If you don’t have pickled carrots on hand, you can make a quick pickle by boiling equal parts water, vinegar and sugar in a small saucepan. Turn off heat and add shaved carrots. Leave carrots in mixture until cooled and then strain. Serve immediately.
Want some more inspiration for fabulous summer dishes? Check out:
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