If you’re on the lookout for a dish that bursts with vibrant flavors and combines the best of sweet, savory, and creamy textures all in one bite, then the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is going to become your new favorite. This recipe takes tender, juicy chicken thighs glazed in rich teriyaki sauce and pairs them with a refreshing, crunchy cucumber salad that’s luxuriously dressed in a creamy sesame dressing. Every taco bursts with an exciting contrast – the silky avocado, the crisp cucumbers, the nutty sprinkle of peanuts and sesame seeds, and the subtle heat from chili crunch. It’s a taco experience that’s anything but ordinary, perfect for impressing friends or treating yourself to a weeknight dinner that feels special.
Ingredients You’ll Need
The beauty of this Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe lies in its wonderfully straightforward ingredient list. Each item has a clear purpose—adding texture, balancing flavors, or uplifting the dish with vibrant freshness, making shopping and prepping a breeze.
- ¼ cup plain Greek yogurt: Adds a tangy creaminess to the cucumber dressing that keeps it light yet luscious.
- 2 tbsp mayo: Provides richness and helps bind the creamy sesame dressing perfectly.
- 2 tbsp rice vinegar: Brightens the salad with a subtle acidity that cuts through the richness.
- 1 tbsp sweet chili sauce: Brings a gentle sweetness and mild heat to the dressing for depth.
- 1 tsp toasted sesame oil: Imparts a warm, nutty aroma that’s signature to this recipe.
- 1 tsp chili crunch: Adds a crunchy, spicy kick that elevates every bite.
- ¼ tsp salt: Enhances all the flavors and balances the dressing.
- 1 cup fresh herbs (cilantro, green onions, and/or mint), finely minced: Delivers fresh herbal brightness and color contrast.
- ½ tsp sesame seeds: Sprinkled into the cucumber salad for subtle crunch and nuttiness.
- 1 large English cucumber (or 3–4 Persian cucumbers), thinly sliced: The star of the creamy salad, offering crisp coolness and crunch.
- 1 lb boneless, skinless chicken thighs: Tender, juicy protein glazed with flavorful teriyaki sauce.
- Pinches of salt and pepper: Essential seasoning to bring out the best in the chicken.
- ⅓ cup + ¼ cup teriyaki sauce: For marinating and finishing the chicken with a glossy, savory-sweet coating.
- 2 tbsp sweet chili sauce: Additional glaze to complement the chicken’s flavor.
- 8 6-inch flour tortillas, warmed: The perfect soft vessel for all those delicious fillings.
- 1 avocado, sliced: Adds creamy richness that balances the bright, zesty cucumbers.
- ¼ cup crushed peanuts: For a satisfying crunch and earthy nuttiness on top.
- Sesame seeds: Final garnish that adds texture and enhances the sesame flavor theme.
How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Step 1: Prepare the Creamy Sesame Cucumber Mixture
Start by whisking together the plain Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt in a bowl to create a luscious, creamy dressing. Then toss in your thinly sliced cucumber along with the fresh herbs and a sprinkle of sesame seeds. This refreshing salad is juicy, crunchy, and packed with dimension — it’s going to be the perfect cool counterpoint to your savory chicken.
Step 2: Cook and Glaze the Chicken
Season your boneless, skinless chicken thighs with salt and pepper, then cook them on medium-high heat until they are beautifully browned and cooked through. Pour in the first portion of teriyaki sauce (â…“ cup) to glaze the chicken, allowing it to thicken and caramelize slightly on the meat. This step gives the chicken that irresistible glossy, tender, and flavorful finish.
Step 3: Warm the Tortillas and Slice the Avocado
While the chicken is cooking, gently warm your flour tortillas on a skillet or in the oven until they’re soft and pliable. Slice the avocado just before serving to keep it fresh and vibrant—the creamy texture will add a luxurious richness to your tacos.
Step 4: Assemble the Tacos
Begin by layering the teriyaki-glazed chicken onto each tortilla, spoon on a generous helping of the creamy sesame cucumber salad, and add slices of avocado. Drizzle a touch of the reserved teriyaki sauce and sweet chili sauce over the top for an extra boost of flavor. Finally, sprinkle with crushed peanuts and sesame seeds to add delightful texture and enhance the nutty notes running throughout this dish.
How to Serve Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Garnishes
Sprinkle fresh cilantro leaves and a few extra sesame seeds on top just before serving to heighten the freshness and provide a pretty, inviting finish. The slight crunch from crushed peanuts and the vibrant green herbs will make the tacos irresistibly appealing.
Side Dishes
These tacos pair wonderfully with simple sides like steamed jasmine rice, a light miso soup, or even a crunchy Asian slaw for more vegetable goodness. The flavors are bold enough that lighter sides keep the meal balanced without overpowering your main.
Creative Ways to Present
If you’re hosting a casual dinner or taco night, set up a build-your-own taco bar with the chicken, creamy sesame cucumbers, avocado slices, and garnishes separated. This way, everyone can customize their Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe exactly how they like them—plus it’s super fun and interactive!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, cucumber salad, and tortillas separately in airtight containers in the refrigerator. Keep the creamy cucumber mixture chilled to avoid sogginess in the tortillas, and consume within 2-3 days for best quality and freshness.
Freezing
While the cooked teriyaki chicken freezes well, the creamy sesame cucumbers do not fare as well due to the yogurt and mayo base which may separate. Freeze the chicken portions individually and thaw overnight in the fridge before reheating.
Reheating
Gently reheat the teriyaki chicken in a skillet over medium heat or in the microwave until warmed through, being careful not to overcook. Warm the tortillas separately, then assemble the tacos fresh with the chilled cucumber salad for the best texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work too, though thighs bring extra juiciness and richness due to their higher fat content. Just watch cooking times carefully to avoid drying out the breast meat.
What can I substitute for the mayo in the dressing?
If you prefer to skip mayo, you can use extra Greek yogurt or a plant-based mayo alternative. Either option will keep the dressing creamy without affecting the flavor too much.
How spicy is the chili crunch in this recipe?
Chili crunch adds a moderate level of heat with a pleasant crunchy texture. It’s spicy but balanced by the sweetness of the sauces, so it shouldn’t overpower the dish unless you add extra. Adjust to your taste!
Can I make this recipe gluten-free?
Yes! Simply swap out the flour tortillas for corn tortillas (make sure they’re labeled gluten-free), and verify that your teriyaki and chili sauces do not contain gluten. Many brands offer gluten-free options.
Is it okay to prepare the creamy sesame cucumbers the night before?
Feel free to make the cucumber salad a few hours ahead to let the flavors meld, but it’s best not to prepare it too far in advance as the cucumbers can get watery. Stir and drain any excess liquid before serving if needed.
Final Thoughts
This Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is truly a celebration of fresh, bold, and comforting flavors all wrapped up in one handheld marvel. It’s perfect for anyone craving something a little different from the usual taco routine, and once you try it, I bet it’ll become a favorite in your rotation too. So gather your ingredients, have some fun building these tasty tacos, and savor every delicious bite!
Print
Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Asian-Mexican)
Description
These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers offer a delightful fusion of Asian and Mexican flavors. Juicy, tender teriyaki-glazed chicken thighs are topped with a refreshing, creamy cucumber salad infused with sesame and herbs, then wrapped in warm flour tortillas and garnished with avocado slices and crunchy peanuts for a satisfying and vibrant meal perfect for weeknight dinners or casual gatherings.
Ingredients
For the Creamy Sesame Cucumber Salad
- 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
- 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
For the Teriyaki Chicken
- 1 lb boneless, skinless chicken thighs
- Pinches of salt and pepper
- ⅓ cup + ¼ cup teriyaki sauce (divided)
- 2 tbsp sweet chili sauce
For Serving
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds
Instructions
- Make the creamy cucumber mixture: In a medium bowl, combine the Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt. Stir well until smooth. Add the minced fresh herbs and sesame seeds, then fold in the thinly sliced cucumber until evenly coated. Refrigerate the mixture to let the flavors meld while you prepare the chicken.
- Cook the teriyaki chicken: Season the chicken thighs with salt and pepper. In a skillet over medium-high heat, add a little oil and cook the chicken until browned and cooked through, about 5-7 minutes per side depending on thickness. Once cooked, remove the chicken and slice it thinly. Return the sliced chicken to the pan, add â…“ cup teriyaki sauce and 2 tablespoons sweet chili sauce, tossing to coat the chicken evenly. Cook for an additional 2 minutes until the sauce is slightly thickened.
- Assemble the tacos: Warm the flour tortillas. On each tortilla, add a generous amount of the teriyaki chicken, a few slices of avocado, and a portion of the creamy sesame cucumber salad. Drizzle a little of the remaining ¼ cup teriyaki sauce on top for extra flavor.
- Finish with toppings: Sprinkle crushed peanuts and additional sesame seeds over the assembled tacos to add a satisfying crunch and extra nuttiness. Serve immediately and enjoy the blend of cool, creamy cucumber and sweet-savory chicken.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.
- Chicken thighs work best for moisture and flavor, but chicken breasts can be used if preferred.
- Adjust the amount of chili crunch and sweet chili sauce based on your preferred spice level.
- These tacos can be made ahead by prepping the cucumber salad and cooked chicken separately; just assemble before serving.
- To make the recipe dairy-free, substitute Greek yogurt and mayonnaise with dairy-free alternatives.
