Description
An unconventional taco to say the least – these teriyaki chicken tacos are nothing short of a total flavorbomb! Crispy, caramelized chicken meets creamy sesame cucumbers, avocado, peanuts, and herbs for the ultimate fusion meal.
Ingredients
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
Teriyaki chicken:
- 1 lb boneless skinless chicken thighs
- Pinches of salt and pepper
- 1/3 cup teriyaki sauce (for pressure cooking)
- 1/4 cup teriyaki sauce (for broiling)
- 2 tablespoons sweet chili sauce
For serving:
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup crushed peanuts
- Sesame seeds
Instructions
1. Season chicken thighs with salt and pepper. Place in the Instant Pot with 1/3 cup teriyaki sauce. Toss to coat. Seal and pressure cook for 10 minutes.
2. Meanwhile, thinly slice cucumbers. In a bowl, whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt until smooth. Toss with cucumbers and minced herbs. Reserve 2 tablespoons of dressing for drizzling.
3. Release pressure from the Instant Pot. Shred the cooked chicken using tongs or forks. Place on a lined baking sheet.
4. Drizzle shredded chicken with remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce. Toss to coat. Broil for 3–6 minutes until edges are crispy and caramelized.
5. Warm tortillas over a gas flame or in the oven/microwave.
6. Assemble tacos: layer tortillas with crispy chicken, creamy cucumbers, sliced avocado, reserved dressing, crushed peanuts, and a sprinkle of sesame seeds.
7. Serve immediately and enjoy!
Notes
Crockpot instructions: Cook chicken thighs with teriyaki sauce for 2.5–3.5 hours on high or 4–5 hours on low. Shred and broil as instructed.
Oven instructions: Bake chicken with teriyaki sauce at 400°F for 35 minutes or until internal temp reaches 165°F. Shred and broil.
Stovetop instructions: Boil chicken thighs in water for 10–15 minutes until cooked. Shred and broil.
Customize with extra toppings like shredded lettuce, pickled onions, or sriracha mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos
- Calories: 523
- Sugar: 8.9g
- Sodium: 1636.1mg
- Fat: 22.1g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46.6g
- Fiber: 3.5g
- Protein: 35g
- Cholesterol: 109.7mg