Asian Food

Lemongrass Chicken Banh Mi Paratha Tacos

Fresh and tasty lemongrass pop mi chicken tacos in light, crispy and flaky parathas!
Paratha is a layered flatbread that is common in Indian cooking and I couldn’t help but think they would make great tacos! They are light, crispy, and flaky on the outside, but soft on the inside and flexible enough to fold tasty fillings around! I have been craving banh mi sandwiches lately and it was the perfect opportunity to test my theory with some banh mi paratha tacos. I decided to use a grilled chicken with lemongrass for the meat, along with some typical banh mi ingredients such as cucumber, pickled carrots, and daikon radish, jalapeños, and lots of cilantro. The paratha is best served fresh (or heated), so these sandwiches require a little effort to grill both the chicken and the paratha, but it’s worth it! These chicken and lemongrass tacos are as good as I thought they would be with all the fresh flavors of banh mi wrapped in the crispy, pillowy paratha! I can’t wait to do this again and keep using the paratha in other ways!

Lemongrass Chicken Banh Mi Paratha Tacos

Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

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


  1. 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 overnight.
  2. 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.
  3. Assemble the tacos and enjoy!

Nutrition Facts: Calories 504, Fat 33g (Saturated 7g, Trans 0), Cholesterol 90mg, Sodium 897mg, Carbs 28g (Fiber 3g, Sugars 8g), Protein 24g

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