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Teriyaki Chicken Tacos with Cucumber combine the sweet and savory flavors of teriyaki-glazed chicken with the refreshing crunch of cucumber, all wrapped up in a soft tortilla.
This fusion dish is perfect for a quick weeknight dinner or a fun weekend meal. You’ll love how the tender chicken pairs with the crisp cucumber and the punchy flavor of teriyaki sauce.
Why You’ll Like It
- It’s a delightful blend of Asian and Mexican cuisines.
- Quick and easy to prepare, perfect for busy days.
- Fresh and light, yet satisfyingly flavorful.
Ingredients You’ll Need
- Shredded chicken – Use any leftover chicken. You could use this teriyaki grilled chicken instead.
- Teriyaki sauce – You can use your favorite teriyaki sauce or make your own.
- Cucumbers – Sliced into matchsticks.
- Mayonnaise
- Rice vinegar
- Sweet chili sauce
- Chili crunch – Chili crunch is a spicy and crunchy chili oil.
- Flour tortillas – Street taco sized, warmed.
- Toppings – Sliced avocado, shredded cabbage, chopped jalapenos, and sesame seeds.
Helpful Tips
- Teriyaki sauce: Use any store-bought teriyaki sauce you like or use this recipe to make a delicious homemade version.
- Perfect Sear: Cook the chicken in a hot skillet to get a nice sear and caramelization on the outside.
- Assemble Just Before Serving: Keep the cucumbers and tortillas separate until you’re ready to eat to prevent them from becoming soggy.
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Teriyaki Chicken Tacos With Cucumber
Ingredients
- 1/2 pound (227 g) shredded chicken
- 1/4 cup (59 ml) teriyaki sauce
- 10 slices cucumber sliced into matchsticks
- 2 tablespoons (30 ml) mayo
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) sweet chili sauce
- 1/4 teaspoon (1 ml) chili crunch if desired
- 4 street taco flour tortillas warmed
- 1/4 avocado sliced
- 1/4 cup (18 g) cabbage shredded
- 1/2 jalapeno chopped
- Sesame seeds for garnish
Instructions
- Heat the chicken in a skillet over medium heat. Add the teriyaki sauce and cook until sauce has thickened. Remove from heat and set aside.
- In a small bowl, mix together the mayo, rice vinegar, sweet chili sauce, and chili crunch (if using). Place the matchstick cucumbers in with the sauce and stir to coat.
- Heat the tortillas. Divide the chicken among them.
- Top with cucumbers, avocado, cabbage, jalapeno and sesame seeds.
- Pour some of the sauce from the cucumber bowl over the top before serving.
Notes
- Use any store-bought teriyaki sauce you like or use our recipe to make a delicious homemade version.
- Cook the chicken in a hot skillet to get a nice sear and caramelization on the outside.
- Keep the cucumbers and tortillas separate until you’re ready to eat to prevent them from becoming soggy.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
