Description
These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers are a delicious fusion dish combining tender, flavorful chicken thighs marinated in teriyaki sauce, topped with a refreshing cucumber salad dressed in a creamy sesame sauce, and garnished with fresh herbs, avocado, and crunchy peanuts. Ready in just 30 minutes, they are perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Creamy Sesame Cucumber Dressing
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1 tsp toasted sesame oil
- 1 tsp chili crunch
- ¼ tsp salt
Salad and Garnishes
- 1 cup fresh herbs (cilantro, green onions, and/or mint), finely minced
- ½ tsp sesame seeds
- 1 large English cucumber (or 3–4 Persian cucumbers), thinly sliced
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds (for sprinkling)
Chicken and Tacos
- 1 lb boneless, skinless chicken thighs
- Pinches of salt and pepper
- ⅓ cup teriyaki sauce (for marinating and cooking)
- ¼ cup teriyaki sauce (reserved for drizzling)
- 2 tbsp sweet chili sauce
- 8 6-inch flour tortillas, warmed
Instructions
- Prepare the creamy sesame cucumber dressing: In a bowl, combine plain Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt. Whisk until smooth and well combined. Set aside.
- Slice cucumbers and herbs: Thinly slice the cucumber(s) and finely mince the fresh herbs like cilantro, green onions, and/or mint. Mix the cucumbers with the herbs, ½ teaspoon sesame seeds, and the prepared creamy dressing. Toss gently to coat evenly. Refrigerate the mixture to chill while preparing the chicken.
- Marinate the chicken: Season the boneless, skinless chicken thighs with a pinch of salt and pepper. Add ⅓ cup teriyaki sauce and 2 tablespoons sweet chili sauce to the chicken, making sure each piece is well coated. Let the chicken marinate for at least 10 minutes to absorb the flavors fully.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely caramelized and cooked through. Remove from heat and let rest for a few minutes before slicing thinly.
- Warm the tortillas: While the chicken cooks, warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos: Lay out the warmed tortillas and fill each with slices of teriyaki chicken, a generous scoop of creamy sesame cucumber salad, and a few slices of fresh avocado. Drizzle with the reserved ¼ cup teriyaki sauce and a little extra sweet chili sauce if desired.
- Garnish and serve: Sprinkle crushed peanuts and additional sesame seeds over the tacos for extra crunch and flavor. Serve immediately for the best taste experience.
Notes
- For a gluten-free option, substitute the flour tortillas with corn tortillas certified gluten-free.
- Adjust the chili crunch and sweet chili sauce quantities to control the spiciness level.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Make the creamy sesame cucumber dressing a day ahead for deeper flavor, but add the cucumber and herbs just before serving to maintain freshness.
- To make this dish lower in calories, use low-fat Greek yogurt and reduce or omit mayonnaise in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
