Welcome to an incredibly delicious and unique recipe for Teriyaki Chicken Tacos with Creamy Sesame Cucumbers! If you’re searching for a new twist on traditional tacos, this dish offers a fusion of Asian flavors combined with the Mexican taco experience. The crispy teriyaki chicken, paired with creamy sesame cucumbers, fresh herbs, and a drizzle of dressing, makes it a total flavor explosion that will have you craving more. Let’s dive into the details!
Introduction
Tacos are a beloved comfort food for many, but this version steps up the game with the rich, savory flavors of teriyaki chicken topped with cool and tangy creamy cucumbers. Inspired by Asian cuisine and tailored to fit into a taco format, this dish offers a harmonious blend of contrasting textures and tastes that elevate it to the next level. Perfect for weeknight dinners or casual gatherings, these Teriyaki Chicken Tacos bring a fresh twist to the table.
With the combination of juicy, caramelized chicken and the crunch of fresh cucumbers, this taco recipe stands out as a refreshing take on fusion cuisine, appealing to fans of both Asian and Mexican dishes.
Ingredients
- 1/4 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
- 1/4 teaspoon salt
- 1 cup fresh herbs, finely minced (cilantro, green onions, and/or mint)
- 1/2 teaspoon sesame seeds
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
Teriyaki Chicken:
- 1lb boneless skinless chicken thighs
- Salt and pepper to taste
- 1/3 cup + 1/4 cup teriyaki sauce
- 2 tablespoons sweet chili sauce
Serving:
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup crushed peanuts
- Sesame seeds, for garnish
Optional Substitutions:
- For a gluten-free version, use gluten-free tortillas and make sure your teriyaki sauce is gluten-free.
- If you prefer a vegetarian option, substitute the chicken with tofu or tempeh marinated in teriyaki sauce.
How to Make Teriyaki Chicken Tacos – Step by Step
Step1: Season the Chicken
- Start by seasoning your boneless, skinless chicken thighs with a generous pinch of salt and freshly cracked pepper on both sides.
- Place the seasoned chicken in an Instant Pot and add 1/3 cup of teriyaki sauce. Toss the chicken to ensure that each piece is thoroughly coated.
Step2: Pressure Cook the Chicken
- Set the Instant Pot to pressure cook for 10 minutes.
- Once cooking is complete, let the pot release pressure naturally for a few minutes, or use the quick release option if you’re in a hurry.
Step3: Prepare the Creamy Cucumbers
- While the chicken is cooking, prepare the creamy cucumbers.
- Thinly slice the cucumbers using a mandolin for uniform slices.
- In a separate bowl, whisk together the Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until well combined.
- Toss the sliced cucumbers and fresh herbs in the dressing. Sprinkle sesame seeds on top for added crunch.
Step4: Shred and Broil the Chicken
- Remove the chicken from the Instant Pot and shred it using tongs, two forks, or your fingers.
- Place the shredded chicken on a lined baking sheet and preheat your oven to broil.
- Drizzle the chicken with the remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce.
- Toss the chicken until each piece is coated, then broil for 3-6 minutes until the chicken is crispy and caramelized on the edges.
Step5: Assemble the Tacos
- Warm the flour tortillas over an open flame or in the microwave.
- Layer each tortilla with a generous serving of the crispy teriyaki chicken, a spoonful of creamy cucumber salad, and a few slices of avocado.
- Finish with a sprinkle of crushed peanuts and sesame seeds for added texture and visual appeal.
Enjoy! These Teriyaki Chicken Tacos are sure to become a new favorite!
Helpful Tips
- Use fresh ingredients: Fresh herbs like cilantro and green onions add brightness to the dish.
- Watch the chicken closely while broiling: Since ovens vary, the chicken can go from crispy to burnt very quickly.
- Double the recipe for leftovers: This recipe doubles easily and reheats well for lunch the next day.
Cooking Tips
- Marinate longer for deeper flavor: If you have extra time, marinate the chicken in the teriyaki sauce for at least 2 hours before cooking.
- Use a mandolin for uniform cucumber slices: Consistent slices help the dressing coat each piece evenly.
- Add a spicy kick: Top with sriracha or extra chili crunch if you like your tacos with a bit of heat.
Serving Suggestions
Pair these tacos with a side of Asian slaw or a mango salsa to balance the rich teriyaki flavor. A chilled glass of green tea lemonade or a refreshing Japanese cucumber salad also makes an excellent accompaniment.
Nutritional Information
Per Serving (1 Taco):
- Calories: 280
- Fats: 15g
- Carbs: 20g
- Proteins: 18g
- Vitamins: Rich in Vitamin C and A
Storage and Leftovers
To store, place the shredded chicken in an airtight container in the refrigerator for up to 3 days. The creamy cucumber salad can be stored separately for up to 2 days. When reheating, place the chicken under the broiler for a few minutes to regain its crispy texture.
Frequently Asked Questions (FAQs)
- Can I use chicken breasts instead of thighs? Yes, chicken breasts will work, but thighs are recommended for their juiciness and flavor.
- What’s the best substitute for mayo in the creamy cucumber salad? You can use Greek yogurt or sour cream as a lighter option.
- How do I make this recipe gluten-free? Substitute with gluten-free teriyaki sauce and tortillas.
- Can I prepare the components in advance? Yes, the creamy cucumbers can be made a day ahead, and the chicken can be shredded and stored in the refrigerator.
Related Recipes
- Grinder Salad Guide: A crunchy, flavor-packed salad that complements these tacos beautifully.
- Homemade Yukon Gold Potato Chips: Serve alongside for an irresistible pairing!
Conclusion
If you’re ready for a flavor adventure, these Teriyaki Chicken Tacos with creamy sesame cucumbers are a must-try. Let us know in the comments if you have your own variations or if you’ve tried a different twist! Happy cooking!
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Teriyaki Chicken Tacos Recipe – Flavorful and Easy Dinner
Description
Welcome to an incredibly delicious and unique recipe for Teriyaki Chicken Tacos with Creamy Sesame Cucumbers! If you’re searching for a new twist on traditional tacos, this dish offers a fusion of Asian flavors combined with the Mexican taco experience. The crispy teriyaki chicken, paired with creamy sesame cucumbers, fresh herbs, and a drizzle of dressing, makes it a total flavor explosion that will have you craving more. Let’s dive into the details!
Ingredients
For the Creamy Cucumbers:
- 1/4 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
- 1/4 teaspoon salt
- 1 cup fresh herbs, finely minced (cilantro, green onions, and/or mint)
- 1/2 teaspoon sesame seeds
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
For the Teriyaki Chicken:
- 1lb boneless skinless chicken thighs
- Salt and pepper to taste
- 1/3 cup + 1/4 cup teriyaki sauce
- 2 tablespoons sweet chili sauce
For Serving:
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup crushed peanuts
- Sesame seeds, for garnish
Optional Substitutions:
- For a gluten-free version, use gluten-free tortillas and make sure your teriyaki sauce is gluten-free.
- If you prefer a vegetarian option, substitute the chicken with tofu or tempeh marinated in teriyaki sauce.
Instructions
Step 1: Season the Chicken
- Start by seasoning your boneless, skinless chicken thighs with a generous pinch of salt and freshly cracked pepper on both sides.
- Place the seasoned chicken in an Instant Pot and add 1/3 cup of teriyaki sauce. Toss the chicken to ensure that each piece is thoroughly coated.
Step 2: Pressure Cook the Chicken
- Set the Instant Pot to pressure cook for 10 minutes.
- Once cooking is complete, let the pot release pressure naturally for a few minutes, or use the quick release option if you’re in a hurry.
Step 3: Prepare the Creamy Cucumbers
- While the chicken is cooking, prepare the creamy cucumbers.
- Thinly slice the cucumbers using a mandolin for uniform slices.
- In a separate bowl, whisk together the Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until well combined.
- Toss the sliced cucumbers and fresh herbs in the dressing. Sprinkle sesame seeds on top for added crunch.
Step 4: Shred and Broil the Chicken
- Remove the chicken from the Instant Pot and shred it using tongs, two forks, or your fingers.
- Place the shredded chicken on a lined baking sheet and preheat your oven to broil.
- Drizzle the chicken with the remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce.
- Toss the chicken until each piece is coated, then broil for 3-6 minutes until the chicken is crispy and caramelized on the edges.
Step 5: Assemble the Tacos
- Warm the flour tortillas over an open flame or in the microwave.
- Layer each tortilla with a generous serving of the crispy teriyaki chicken, a spoonful of creamy cucumber salad, and a few slices of avocado.
- Finish with a sprinkle of crushed peanuts and sesame seeds for added texture and visual appeal.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh herbs like cilantro and green onions add brightness to the dish.
- Watch the chicken closely while broiling: Since ovens vary, the chicken can go from crispy to burnt very quickly.
- Double the recipe for leftovers: This recipe doubles easily and reheats well for lunch the next day.
