Teriyaki Chicken Tacos

These Teriyaki Chicken Tacos are a fun and flavorful fusion dish combining tender, crispy chicken glazed in a sweet-savory teriyaki sauce with creamy, tangy cucumbers and fresh herbs. Tucked into warm flour tortillas and topped with creamy avocado, crushed peanuts, and sesame seeds, these tacos are perfect for a delicious and easy weeknight dinner or a fun weekend meal.

Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings (about 2 tacos per person)
Cuisine: Fusion (Asian + Mexican)

Ingredients

For the Creamy Cucumbers:

• 1/4 cup plain Greek yogurt

• 2 tablespoons mayonnaise

• 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 (such as 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:

• 1 lb boneless, skinless chicken thighs

• Salt and pepper

• 1/3 cup teriyaki sauce (plus an additional 1/4 cup for later)

• 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. Cook the Chicken:
   
   

   • Season chicken thighs on both sides with salt and pepper.

   • Place them in an Instant Pot and add 1/3 cup of teriyaki sauce. Coat well.

   • Seal and pressure cook for 10 minutes.

   • If you don’t have an Instant Pot, you can cook the chicken in a skillet over medium heat until fully cooked through, about 5–6 minutes per side.
     
     

2. Make the Creamy Cucumbers:
   
   

   • In a bowl, whisk together Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt until smooth.

   • Add sliced cucumbers and fresh herbs. Toss to coat evenly.

   • Reserve a couple of tablespoons of the dressing for drizzling later.
     
     

3. Crisp the Chicken:
   
   

   • Once cooked, shred the chicken with two forks and spread it out on a baking sheet lined with foil or parchment.

   • Preheat the oven to broil.

   • Drizzle with the remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce. Mix well.

   • Broil for 3–6 minutes, watching closely, until the chicken edges are crispy and caramelized.
     
     

4. Assemble the Tacos:
   
   

   • Warm the flour tortillas in a dry skillet or microwave.

   • Layer each tortilla with a generous scoop of teriyaki chicken, creamy cucumbers, and avocado slices.

   • Drizzle with the reserved dressing and sprinkle with crushed peanuts and sesame seeds.
     
     

Nutritional Information (Per Serving - 2 Tacos):

• Calories: 523

• Sugar: 8.9 g

• Sodium: 1,636.1 mg

• Fat: 22.1 g

• Carbohydrates: 46.6 g

• Fiber: 3.5 g

• Protein: 35 g

• Cholesterol: 109.7 mg
  
  

These tacos are great for a fresh, bold-flavored meal with minimal fuss. They strike the perfect balance between creamy, crunchy, savory, and slightly sweet—ideal for taco night or entertaining guests! Let me know if you'd like tips for making them ahead or storing leftovers.