Teriyaki Tacos Flavors (Print Version)
# Ingredients:
→ Cucumber Dressing
01 -
Three to four Persian cucumbers or one English cucumber (thin slices)
02 -
Fresh herbs (1 cup, chopped - green onions, cilantro or mint)
03 -
Plain Greek yogurt (¼ cup)
04 -
Rice vinegar (2 tablespoons)
05 -
Toasted sesame oil (1 teaspoon)
06 -
Chili crunch (1 teaspoon)
07 -
Sesame seeds (½ teaspoon)
08 -
Salt (¼ teaspoon)
09 -
Mayonnaise (2 tablespoons)
10 -
Sweet chili sauce (1 tablespoon)
→ Chicken Filling
11 -
Skinless, boneless chicken thighs (1 pound)
12 -
Teriyaki sauce (⅓ cup + ¼ cup, separated)
13 -
Salt and pepper if needed
14 -
Sweet chili sauce (2 tablespoons)
→ Toppings and Wraps
15 -
Mini flour tortillas (8 pieces, 6 inches)
16 -
Crushed peanuts (¼ cup)
17 -
Sliced avocado (1)
18 -
Extra sesame seeds for sprinkling
# Instructions:
01 -
Add ⅓ cup of teriyaki sauce to the chicken thighs in an Instant Pot. Sprinkle with salt and pepper. Set to pressure cook for 10 minutes.
02 -
Combine mayo, yogurt, vinegar, sesame oil, sweet chili sauce, salt, and chili crunch in a bowl. Toss this with the cucumbers and herbs, saving a little dressing for topping.
03 -
Shred the chicken after it’s cooked, then move it to a baking sheet. Mix with the leftover teriyaki sauce and sweet chili sauce. Broil for 3-6 minutes till it’s crispy and caramelized.
04 -
Warm tortillas over a stove flame, or pop them into a microwave or oven until soft and hot.
05 -
Assemble each tortilla with shredded chicken, cucumber dressing, avocado slices, a sprinkle of peanuts, extra dressing, and sesame seeds.
# Notes:
01 -
Slow-cooker works too: cook on high for 2.5-3.5 hours or low for 4-5 hours.
02 -
You can bake the chicken at 400°F for 35 minutes instead.
03 -
Boiling the chicken takes around 10-15 minutes on the stovetop.
04 -
Keep extra dressing to drizzle over the top when serving.