Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work fine. They may be slightly less juicy, but the teriyaki sauce helps keep them flavorful. Just avoid overcooking.

Can I make Teriyaki Chicken Tacos ahead of time?

Absolutely. Cook and shred the chicken ahead, then broil right before serving. The cucumber mixture can be made a few hours in advance and stored in the fridge.

How do I store leftovers?

Store the chicken and cucumber mixture separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and assemble fresh tacos when ready.

Can I make this dairy-free?

Swap the Greek yogurt and mayo for dairy-free alternatives. The flavor will still shine through.

What if I don’t have chili crunch?

Use crispy chili oil or even a drizzle of Sriracha. It’s flexible.

Teriyaki Chicken Tacos: 30-Minute Flavor Bomb

Description

These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers are packed with sweet and savory glazed chicken, crisp cucumber slices tossed in a rich sesame cream sauce, and fresh herbs. The combination of warm tortillas, caramelized teriyaki chicken, and cool creamy cucumbers creates a bold, balanced, and satisfying meal perfect for weeknights or entertaining.

Ingredients

Scale

For the Teriyaki Chicken

2 cups cooked shredded chicken
½ cup teriyaki sauce
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon sesame oil

For the Creamy Sesame Cucumbers

2 cups thinly sliced cucumbers
¼ cup plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon tahini
1 teaspoon honey
1 tablespoon toasted sesame seeds
Salt to taste

For Assembling

8 small flour tortillas
1 avocado, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions
2 tablespoons crushed peanuts (optional)
Extra sesame seeds for garnish

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Instructions

Prepare the chicken.
In a skillet over medium heat, combine shredded chicken, teriyaki sauce, soy sauce, ginger, garlic, honey, and sesame oil. Simmer for 5–7 minutes until heated through and slightly caramelized.
Make the creamy sesame cucumbers.
In a bowl, whisk together Greek yogurt, mayonnaise, rice vinegar, sesame oil, tahini, honey, sesame seeds, and salt. Fold in sliced cucumbers and toss until evenly coated.
Warm the tortillas.
Heat tortillas in a dry skillet for about 30 seconds per side until soft and slightly charred.
Assemble the tacos.
Fill each tortilla with teriyaki chicken. Top with creamy sesame cucumbers, avocado slices, cilantro, green onions, and crushed peanuts.
Serve immediately.
Garnish with extra sesame seeds and drizzle with additional teriyaki sauce if desired.

Notes

Rotisserie chicken works perfectly for quick prep.

For extra heat, add sliced jalapeños or sriracha.

Swap flour tortillas for corn tortillas for gluten-free option.

Best served fresh; store components separately for meal prep.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian Fusion

Nutrition

Serving Size: 2 tacos
Calories: 420 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 65 mg