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

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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

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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 ⅓ 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.