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Teriyaki Chicken Tacos Recipe – Flavorful and Easy Dinner

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

Scale

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

Notes

  • 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.

Find it online: https://optimalrecipes.com/teriyaki-chicken-tacos-recipe-flavorful-and-easy-dinner/