Banh Mi Soft Tacos

• 1 daikon radish, cut into matchsticks
• 3 carrots, cut into matchsticks
• 1/4 cup cup white vinegar
• 1/4 cup unseasoned rice vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 cup mayonnaise
• 2 tablespoons sriracha
• 2 teaspoons Maggi seasoning
• 2 pounds chicken thighs, boneless
• 1 cup Thai barbecue sauce or teriyaki sauce
• 1 package taco-size soft corn tortillas
• 1 English cucumber, chopped
• 2 jalapeno peppers, chopped
• 1 bunch cilantro, chopped
• 1 queso fresco cheese round, broken into small pieces (optional)

1. Make the pickled vegetables: Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate up to a month.
2. Make the "sauce": Mix the mayonnaise, sriracha, and Maggi seasoning together until combined. Refrigerate.
3. Marinate the chicken in the Thai or teriyaki sauce for at least an hour or overnight. Barbecue, broil, or bake the chicken until brown and the internal temperature reaches 165 degrees. Cool and shred the chicken into small pieces.
4. To assemble tacos: Warm corn tortillas directly over a gas burner, under the broiler, or on the grill. (You can also wrap them them in a wet paper towel two or three at a time and microwave for 30 seconds.)
5. Spread about 1/2 teaspoon of the sriracha sauce on each warm tortilla, then put shredded chicken on top. Add the pickled vegetables and chopped cucumbers and jalapenos. Sprinkle with chopped cilantro. Add more sriracha sauce on top.
6. If desired, sprinkle tacos with the soft queso fresco cheese.
7. This recipe is great with marinated beef or pork strips, too!

daikon radish, carrots, white vinegar, rice vinegar, water, sugar, salt, mayonnaise, sriracha, maggi seasoning, chicken thighs, barbecue sauce, taco, cucumber, peppers, cilantro, fresco cheese

Taken from food52.com/recipes/36376-banh-mi-soft-tacos (may not work)