Paratha is a layered flatbread common in Indian cuisine that I was recently introduced to and I could not help thinking that they would make great taco shells! They are light, crispy and flaky on the outside but soft on the inside and flexible enough to fold around tasty fillings! I was craving banh mi sandwiches lately and it was the perfect opportunity to test out my theory with some banh mi paratha tacos. I decided to go with a grilled lemongrass chicken for the meat along with some typical banh mi ingredients including cucumber, pickled carrots and daikon radish, jalapenos and plenty of cilantro. Paratha are best served freshly made (or reheated) so these sandwiches take a bit of effort to grill both the chicken and the paratha but it’s so worth it! These lemongrass chicken banh mi paratha tacos are just as good as I was thinking they would be with all of the fresh banh mi flavours wrapped up in the crisp and pillowy paratha! I can’t wait to make these again and to continue to use parathas in other ways!
Light, flaky and crispy parathas; perfect for banh mi tacos!
Lemongrass Chicken Banh Mi Paratha Tacos
Fresh and tasty lemongrass chicken bang mi tacos in light, crispy and flaky parathas!
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1/4 teaspoon turmeric, ground
- 3 stalks lemongrass, peeled minced
- 1 shallot, finely diced
- 1 tablespoon garlic, grated
- 1 tablespoon galangal (or ginger), grated
- 1 birds eye chili, thinly sliced (or chili sauce)
- 1 lime, zest and juice
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon oil
- 1 pound boneless and skinless chicken
- 4 parathas (or tortillas)
- 2 tablespoons mayonnaise
- 1/4 cup pickled daikon radish
- 1/4 cup pickled carrots
- 1/2 cup cucumber, thinly sliced
- 1/2 cup cilantro
- 2 jalapeno chilies (or birds eye chilies), sliced
- sriracha to taste
For the lemongrass chicken:
For the banh mi tacos:
- Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the chicken in the fridge for 30 minutes to over night.
- Grill (or pan fry) the chicken over medium-high heat until cooked, about 3-5 minutes per side before setting aside to cool for a few minutes and slicing.
- Assemble the tacos and enjoy!