Why Make This Recipe
Teriyaki Chicken Tacos with Creamy Sesame Cucumbers are a fun and tasty twist on traditional tacos. The combination of sweet teriyaki chicken, fresh crunchy cucumbers, and creamy sauce brings so much flavor to each bite. This dish is perfect for a family dinner, a casual get-together, or even a fun weeknight treat. Plus, it’s easy to make, and everybody will love it!
How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers
Ingredients
- ¼ cup plain Greek yogurt
- 2 tablespoons mayo
- 2 tablespoons rice vinegar
- 1 tablespoon sweet chili sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crunch
- ¼ teaspoon salt
- 1 cup fresh herbs, finely minced (cilantro, green onions, and/or mint)
- ½ teaspoon sesame seeds
- 1 large English cucumber or 3-4 Persian cucumbers, thinly sliced
- 1 lb boneless skinless chicken thighs
- Pinches of salt and pepper
- 1/3 cup + ¼ cup teriyaki sauce
- 2 tablespoons sweet chili sauce
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds
Directions
- Season the chicken thighs on both sides with big pinches of kosher salt and pepper.
- Place them in an instant pot and add 1/3 cup teriyaki sauce. Toss the chicken to coat.
- Secure the lid on the instant pot and set it to sealing. Set the pot to pressure cook for ten minutes.
- Thinly slice the cucumbers (using a mandolin works well).
- In a bowl, whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt. Mix until well combined.
- Toss the dressing with the cucumbers and fresh herbs. Save a couple of tablespoons to drizzle on the finished tacos.
- Once the cooking is done, release the pressure from the instant pot. Remove the chicken and shred it using tongs or forks; it should easily fall apart.
- Place the shredded chicken on a lined baking sheet. Preheat your oven to broil.
- Drizzle the chicken with the remaining ¼ cup teriyaki sauce and two tablespoons sweet chili sauce, and toss to coat.
- Broil for 3-6 minutes, keeping a close watch until the chicken is crispy and caramelized.
- Warm the tortillas. If you have a gas stove, you can place them directly over the flame for a slight char. Otherwise, warm them in the oven or microwave.
- Layer each tortilla with crispy teriyaki chicken, creamy cucumbers and herbs, sliced avocado, an extra drizzle of the dressing, and top with crushed peanuts and sesame seeds. Enjoy!
How to Serve Teriyaki Chicken Tacos
Serve the Teriyaki Chicken Tacos hot, right after making them. Place them on a large platter so everyone can help themselves. You can also offer extra toppings like more sesame seeds, avocado, or herbs on the side for added flavor.
How to Store Teriyaki Chicken Tacos
If you have leftovers, store the components separately in airtight containers. Keep the chicken, dressing, and cucumbers refrigerated for up to three days. When you’re ready to enjoy, simply reheat the chicken and warm the tortillas again.
Tips to Make Teriyaki Chicken Tacos
- For more flavor, let the chicken marinate in the teriyaki sauce for a couple of hours before cooking.
- Feel free to add other toppings like shredded carrots or sliced radishes for extra crunch.
- Use low-sodium teriyaki sauce if you want to control the saltiness.
Variation
You can substitute the chicken with tofu or shrimp for a different protein option. Just adjust the cooking times accordingly, especially for shrimp, which cooks much faster.
FAQs
1. Can I make these tacos ahead of time?
Yes! You can cook the chicken and prepare the cucumber salad earlier in the day. Just assemble the tacos when you’re ready to serve.
2. What can I use instead of tortillas?
You can use lettuce wraps for a low-carb option or gluten-free tortillas if you need them.
3. Is this recipe spicy?
The chili crunch adds a little heat, but you can leave it out if you want milder tacos. Adjust the amount of sweet chili sauce to your taste as well.
