Description
These Teriyaki Chicken Tacos are bursting with sweet-savory flavor, juicy shredded chicken, and crisp, creamy sesame cucumbers. Easy to make, full of texture, and ready to wow on taco night!
Ingredients
For the Chicken:
1.5–2 lbs boneless, skinless chicken thighs
1/3 cup teriyaki sauce (like Soy Vay Veri Veri Teriyaki)
1/4 cup additional teriyaki sauce (for broiling)
2 tbsp sweet chili sauce (plus 1 tbsp for cucumber dressing)
Kosher salt
Freshly cracked black pepper
For the Creamy Sesame Cucumber Salad:
3–4 Persian cucumbers or 1 English cucumber, thinly sliced
1/4 cup plain Greek yogurt
2 tbsp mayo
1 tbsp sweet chili sauce
1 tbsp seasoned rice vinegar
1 tsp toasted sesame oil
1 tsp chili crunch (optional)
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
2 tbsp sliced green onions
1 tbsp sesame seeds
Salt, to taste
For Serving:
8 small flour tortillas (6-inch size)
1 ripe avocado, sliced
Extra creamy dressing (reserved from cucumber salad)
Crushed peanuts, for topping
Extra sesame seeds and fresh herbs, for garnish
Instructions
Cook the Chicken:
Season chicken thighs with salt and pepper. Place in an Instant Pot with 1/3 cup teriyaki sauce. Toss to coat. Seal and cook on Pressure Cook for 10 minutes.Make the Creamy Cucumbers:
While chicken cooks, combine yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt in a bowl. Whisk until smooth. Toss with sliced cucumbers, herbs, and sesame seeds. Set aside and reserve a few tablespoons of dressing for taco drizzle.Shred & Broil the Chicken:
Once done, quick-release pressure. Shred the chicken with two forks. Place on a baking sheet, drizzle with 1/4 cup teriyaki sauce and 2 tbsp sweet chili sauce. Broil 3–6 minutes until crispy and caramelized.Warm the Tortillas:
Char tortillas over a gas flame or warm in a pan/microwave.Assemble Tacos:
Layer each tortilla with teriyaki chicken, creamy cucumbers, avocado, extra dressing, crushed peanuts, sesame seeds, and fresh herbs. Serve immediately and enjoy!
Notes
You can use chicken breast if needed, but thighs provide better flavor and texture.
Adjust spice by skipping chili crunch or adding more to taste.
These tacos are great with leftover rotisserie chicken too—just skip the Instant Pot and warm with teriyaki and chili sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner , Lunch
- Method: Instant Pot + Broil
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg