Description
These Teriyaki Chicken Tacos with creamy sesame cucumbers offer a delicious fusion of Asian and Mexican flavors. Marinated chicken breasts are cooked to juicy perfection and combined with a crisp, refreshing cucumber salad dressed in a creamy sesame sauce. Served on warm flour tortillas with fresh lettuce, shredded carrots, and cilantro, these tacos are an easy, flavorful meal perfect for a quick dinner or entertaining friends.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
Tacos and Garnishes
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup cilantro leaves, chopped
Creamy Sesame Cucumbers
- 1/2 cup cucumber, thinly sliced
- 2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
- Prepare the Chicken: Place the two boneless, skinless chicken breasts onto a clean cutting board to get ready for marination.
- Make the Marinade: In a medium bowl, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until the sugar is dissolved and the ingredients are well-mixed.
- Marinate the Chicken: Place the chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes, preferably 1 hour, to develop flavor.
- Prepare Creamy Sesame Cucumbers: Place thinly sliced cucumbers in a small bowl. In another bowl, whisk together mayonnaise, rice vinegar, sesame oil, salt, and black pepper. Pour this dressing over the cucumbers and toss to coat evenly. Sprinkle sesame seeds on top and set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken breasts and cook 5 to 6 minutes per side, until internal temperature reaches 165°F (75°C) and chicken is fully cooked.
- Rest the Chicken: Remove the cooked chicken from the pan and let it rest for a few minutes to retain juices.
- Warm the Tortillas: While the chicken rests, warm the flour tortillas in the same skillet for about 30 seconds per side until warm and slightly toasted.
- Slice the Chicken: Slice the rested chicken into thin strips against the grain for tenderness.
- Assemble the Tacos: Place chicken slices onto each tortilla, then top with shredded lettuce, shredded carrots, and spoonfuls of creamy sesame cucumbers. Garnish with chopped cilantro leaves.
- Serve: Serve the assembled tacos immediately while warm and enjoy this fusion flavorful meal.
Notes
- For deeper flavor, marinate chicken for up to 2 hours but no longer to avoid overly salty meat.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- Flour tortillas can be substituted with corn tortillas or lettuce wraps for a gluten-free option.
- Creamy sesame cucumbers can be made ahead and refrigerated for up to an hour before serving.
- Add extra heat by increasing red pepper flakes or topping tacos with sliced jalapeños.
