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.

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.