Banh Mi Soft Tacos

Directions

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 jalapeños. 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!