Description
An unconventional twist on tacos, these Teriyaki Chicken Tacos are packed with bold Asian-inspired flavors, crispy chicken, creamy cucumbers, and crunchy peanuts. Perfect for a quick, flavorful dinner!
Ingredients
Scale
For the Creamy Cucumbers:
- ¼ cup plain Greek yogurt
- 2 tbsp mayo
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1 tsp toasted sesame oil
- 1 tsp chili crunch
- ¼ tsp salt
- 1 cup fresh herbs (cilantro, green onions, and/or mint), finely minced
- ½ tsp sesame seeds
- 1 large English cucumber (or 3–4 Persian cucumbers), thinly sliced
For the Teriyaki Chicken:
- 1 lb boneless, skinless chicken thighs
- Pinches of salt and pepper
- ⅓ cup + ¼ cup teriyaki sauce
- 2 tbsp sweet chili sauce
For Serving:
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds
Instructions
- Prepare the Chicken (Part One):
Season chicken thighs with kosher salt and fresh cracked pepper on both sides.
Place in an Instant Pot and add ⅓ cup teriyaki sauce, tossing to coat.
Seal the lid and pressure cook on high for 10 minutes. - Make the Creamy Cucumbers:
Thinly slice cucumbers (use a mandolin for even slices if available).
In a bowl, whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt.
Toss the cucumbers and fresh herbs in the dressing. Reserve a few tablespoons of the dressing to drizzle on the finished tacos. - Prepare the Chicken (Part Two):
After cooking, release the pressure (natural or quick release).
Remove chicken from the Instant Pot and shred using tongs, forks, or your fingers.
Place shredded chicken on a lined baking sheet. Preheat the oven to broil.
Drizzle chicken with the remaining ¼ cup teriyaki sauce and 2 tbsp sweet chili sauce. Toss to coat evenly.
Broil for 3-6 minutes, watching closely to avoid burning, until crispy and caramelized. - Assemble the Tacos:
Warm the tortillas. If using a gas stove, char them lightly over the flame. Otherwise, warm them in the oven or microwave.
Layer each tortilla with:- Crispy teriyaki chicken
- Creamy cucumber mixture
- Sliced avocado
- Drizzle of reserved dressing
- Crushed peanuts and sesame seeds
- Serve and Enjoy:
Serve immediately with extra dressing or chili oil on the side.
Notes
- You can substitute chicken breasts if you prefer leaner meat.
- For extra crunch, you can add shredded cabbage or radishes to the tacos.
- Adjust the chili crunch and sweet chili sauce based on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot (for chicken), Broiling (for crispiness), Mixing (for creamy cucumbers)
- Cuisine: Asian
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 6 g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3 g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg