Teriyaki Chicken Tacos With Cucumber
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.
Servings: 2 Servings
Calories: 571kcal
Ingredients
- 1/2 pound shredded chicken
- 1/4 cup teriyaki sauce
- 10 slices cucumber sliced into matchsticks
- 2 tablespoons mayo
- 1 tablespoon rice vinegar
- 1 tablespoon sweet chili sauce
- 1/4 teaspoon chili crunch if desired
- 4 street taco flour tortillas warmed
- 1/4 avocado sliced
- 1/4 cup 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
Calories: 571kcal | Carbohydrates: 43g | Protein: 36g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 2.084mg | Potassium: 612mg | Fiber: 4g | Sugar: 13g | Vitamin A: 164IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 4mg