1. Recipes

How to Make Chicken Teriyaki Tacos - A Step-by-Step Guide

Chicken Teriyaki Tacos are a delicious and flavorful twist on traditional tacos that will surely become a favorite in your household. Combining the savory and sweet flavors of teriyaki sauce with tender chicken and fresh vegetables, these tacos are a perfect option for a quick and easy dinner that is sure to please everyone at the table.

What makes these tacos so special is the combination of classic Mexican flavors with the Asian-inspired teriyaki sauce. The result is a fusion of del...

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Ingredients

  • 3 Japanese cucumbers, very thinly sliced
  • 1 tablespoon kosher salt
  • ¼ cup rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 6 bone-in, skin-on chicken thighs
  • 6 (6 inch) corn tortillas
  • 1 (8 ounce) container sour cream
  • 3 tablespoons sriracha sauce
  • 3 scallions, sliced into thin strips
  • 1 tablespoon black sesame seeds (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 23 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 13 mins
  • Servings: 6
  • Yield: 6 servings

  • Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
  • Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
  • Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
  • Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
  • Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.
  • Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
  • Mix sour cream and sriracha sauce together in a small bowl.
  • Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.

    • Nutrition

    422 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 88mg
    • Sodium: 1976mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 23g
    • Vitamin C: 3mg
    • Calcium: 112mg
    • Iron: 2mg
    • Potassium: 330mg

    Categories

    Asian recipes
    Mexican recipes
    Fusion recipes
    Chicken recipes
    Teriyaki recipes