Description
These Teriyaki Chicken Tacos with Cucumber offer a fresh, flavorful twist on classic tacos by combining savory teriyaki-marinated chicken with crisp cucumber slices. Ready in just 30 minutes, this easy-to-make recipe blends Asian-inspired flavors with Mexican-style tortillas for a delicious and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast
- 1/2 cup teriyaki sauce
- 1 tablespoon vegetable oil
Fresh Toppings
- 1 cucumber
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
Other
- 8 small flour tortillas
Instructions
- Preheat the oven: Preheat your oven to 350°F to get ready for warming the tortillas.
- Slice the chicken: Cut the chicken breast into thin strips to ensure quick and even cooking.
- Marinate the chicken: In a bowl, combine the chicken strips with teriyaki sauce. Let it marinate for 10 minutes to absorb the flavors.
- Prepare the cucumber: While the chicken marinates, peel and slice the cucumber thinly for a refreshing topping.
- Cook the chicken: Heat vegetable oil in a skillet over medium heat. Add the marinated chicken strips and cook until browned and fully cooked through, about 6-8 minutes.
- Warm the tortillas: Place the flour tortillas in the preheated oven and warm them for 2-3 minutes until soft and pliable.
- Assemble the tacos: Lay chicken strips on each warmed tortilla, then top with sliced cucumber, chopped cilantro, and sprinkle with sesame seeds for added flavor and texture.
- Serve: Serve the teriyaki chicken tacos immediately for the best taste and enjoy your vibrant meal!
Notes
- For a gluten-free option, use corn tortillas and ensure the teriyaki sauce is gluten-free.
- Feel free to add sliced avocado or shredded cabbage for extra texture and nutrition.
- To make the recipe spicier, add a drizzle of sriracha or sprinkle chili flakes over the assembled tacos.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
