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Chicken Teriyaki Tacos

Chicken Teriyaki Tacos

Cost $15, save $10

Source: Recommended by CookPal

  • 23 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Cucumber Salad

    • 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

  • Teriyaki Sauce

    • 🧂 3 tablespoons soy sauce
    • 2 tablespoons mirin
    • 2 tablespoons sake
    • 2 tablespoons white sugar

  • Chicken

    • 1 tablespoon vegetable oil
    • 🍗 6 bone-in, skin-on chicken thighs

  • Tortillas and Toppings

    • 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)

STEPS

1

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.

2

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.

3

Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.

4

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 the second side is browned, about 7 minutes.

5

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.

6

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.

7

Mix sour cream and sriracha sauce together in a small bowl.

8

Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.

NUTRIENTS

Per 1 serving

🔥

422

Calories

  • 23
    Protein
  • 23
    Carbs
  • 25
    Fats

💡 Use a non-stick skillet to avoid burning the teriyaki sauce.You can prep the cucumber salad in advance to save time.If preferred, substitute sour cream with Greek yogurt for a healthier option.Add a squeeze of fresh lime juice before serving for extra flavor.