If you’re looking for a dish that bursts with vibrant flavors, satisfying textures, and a touch of Asian-inspired magic, the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is here to become your new favorite. These tacos masterfully blend tender, juicy chicken thighs glazed in savory teriyaki sauce with a luscious, cooling cucumber topping that has just the right creamy, sesame-infused kick. Every bite offers a perfect harmony of sweet, tangy, and crunchy sensations, making this recipe a delightful twist on traditional tacos you’ll want to make again and again.
Ingredients You’ll Need
Getting this recipe right is as simple as pulling together a handful of fresh, flavorful ingredients that each play a crucial role in making every bite unforgettable. From the creamy cucumber topping to the perfectly marinated chicken, each component brings balance and excitement to these extraordinary tacos.
- Plain Greek yogurt: Adds creaminess and tang to balance the cucumber mixture beautifully.
- Mayo: Enhances the richness in the sesame cucumber topping.
- Rice vinegar: Provides a bright, acidic note that lifts the creamy sauce.
- Sweet chili sauce: Brings a sweet-spicy complexity both in the dressing and the chicken glaze.
- Toasted sesame oil: Infuses a warm, nutty depth essential to the cucumber’s flavor profile.
- Chili crunch: Adds a subtle heat and texture contrast in the creamy cucumbers.
- Salt: Essential for seasoning and balancing all flavors perfectly.
- Fresh herbs (cilantro, green onions, and/or mint): Freshness and color that make the dish pop.
- Sesame seeds: Toasty crunch that complements the sesame oil’s richness.
- English cucumber or Persian cucumbers: Crisp and refreshing base for the creamy topping.
- Boneless, skinless chicken thighs: Tender and juicy protein that absorbs marinade flavors beautifully.
- Teriyaki sauce: The star marinade and glaze that adds sweet and savory layers.
- Flour tortillas: Warm and soft vessels to hold all the delicious fillings together.
- Avocado: Creamy slices that add soothing richness.
- Crushed peanuts: Adds a contrasting crunch and nutty flavor in the final presentation.
How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Step 1: Prepare the Creamy Sesame Cucumber Mixture
Start by combining the plain Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt in a bowl. Mix until smooth and well blended, then fold in the finely sliced cucumbers, fresh herbs, and a sprinkle of sesame seeds. Letting this mixture sit while you cook the chicken allows the flavors to meld and the cucumbers to absorb the creamy, tangy, and nutty notes beautifully.
Step 2: Marinate and Cook the Chicken
Season your chicken thighs lightly with salt and pepper, then coat them generously with teriyaki sauce and a touch of sweet chili sauce for that extra layer of heat and sweetness. Cook the chicken in a hot skillet over medium heat until nicely caramelized and cooked through, about 6 to 8 minutes per side depending on thickness. The sauce should thicken slightly, clinging to every bite of tender chicken.
Step 3: Warm the Tortillas and Prepare Toppings
While the chicken finishes cooking, warm your flour tortillas in a dry skillet or wrapped in foil until soft and pliable. Slice the avocado into smooth, creamy pieces that will complement the spicy-sweet chicken and cool cucumber topping perfectly.
Step 4: Assemble Your Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Lay the warm tortillas flat and start with a generous slice or two of the cooked teriyaki chicken. Add a scoop of the creamy sesame cucumber mixture right on top, then layer on avocado slices for richness. Drizzle any reserved dressing from the cucumbers for an extra burst of flavor. Finally, sprinkle crushed peanuts and toasted sesame seeds for delightful crunch and visual appeal. The combination of textures and flavors is an absolute winner.
How to Serve Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Garnishes
Fresh herbs like extra cilantro, thinly sliced green onions, and an additional sprinkle of sesame seeds make excellent garnishes that enhance the freshness and visual appeal of your tacos. A light drizzle of chili crunch or a squeeze of lime juice can also add a vibrant touch, making each bite lively and delicious.
Side Dishes
Pair these tacos with a side of steamed jasmine rice or simple stir-fried vegetables for a fuller meal. A crisp Asian slaw or quick pickled radishes also complement the tacos well, adding sharp contrasts that brighten the overall palate.
Creative Ways to Present
Serve your Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe on a rustic wooden board with small bowls of extra toppings like chopped peanuts, sliced jalapeños, and hot sauce. This makes for an interactive, shareable dinner that’s both casual and impressive. For a party, consider mini tortilla cups to turn these into bite-sized appetizers that still pack all the flavor.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken and cucumber mixture can be stored separately in airtight containers in the fridge for up to 3 days. Keep the components separate to avoid sogginess, especially with the tortillas, which are best warmed freshly before serving again.
Freezing
You can freeze cooked teriyaki chicken, but avoid freezing the creamy cucumber topping as it will lose its texture upon thawing. Wrap the chicken tightly and freeze for up to 2 months for an easy meal ready to heat whenever you crave these tacos.
Reheating
Reheat chicken gently in a skillet over medium-low heat to preserve juiciness. Warm tortillas separately in a pan or microwave. Add fresh creamy cucumber topping right before serving to maintain that fresh, crisp texture and vibrant flavor.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well, but keep in mind they are leaner and can dry out quicker. Cooking them gently and not overcooking will help retain their juiciness.
What if I don’t have chili crunch?
If chili crunch isn’t available, a pinch of red pepper flakes or a drizzle of chili oil can be used as a substitute to add that subtle heat and texture.
Can I make this recipe gluten-free?
Yes! Simply swap out flour tortillas for corn tortillas or gluten-free wraps, and use gluten-free teriyaki sauce to keep this dish safe for gluten-sensitive diners.
Is this recipe spicy?
The recipe has a balanced mild heat mainly from the sweet chili sauce and chili crunch. You can adjust the spice level by adding more or less chili ingredients based on your preference.
How do I keep the tortillas from getting soggy?
Serve tortillas warm and assemble the tacos right before eating. Keeping the creamy cucumbers separate until the last minute prevents sogginess and keeps each taco perfectly textured.
Final Thoughts
Once you’ve tried the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe, you’ll understand why it’s such a crowd-pleaser that combines the best of different culinary worlds in one incredible bite. It’s simple enough for a weeknight dinner but impressive enough to serve guests. So gather your ingredients, get cooking, and prepare to fall in love with this amazing flavor-packed taco experience!
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Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Fusion (Asian-Mexican)
Description
These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers offer a delicious fusion of Asian-inspired flavors and Mexican-style tacos that are perfect for a quick and flavorful weeknight dinner. Juicy teriyaki-glazed chicken thighs are paired with a creamy, tangy sesame cucumber salad, complemented by fresh herbs, avocado, and crunchy peanuts for texture and freshness. Warm flour tortillas cradle this vibrant combination for an irresistible handheld meal.
Ingredients
Creamy Sesame Cucumber Sauce
- 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
Teriyaki Chicken
- 1 lb boneless, skinless chicken thighs
- Pinches of salt and pepper
- ⅓ cup + ¼ cup teriyaki sauce
- 2 tbsp sweet chili sauce
Assembly
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds (for garnish)
Instructions
- Prepare creamy sesame cucumber sauce: In a bowl, combine the Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt. Stir well until smooth. Add the finely minced fresh herbs, sesame seeds, and thinly sliced cucumbers. Mix gently to coat the cucumber slices with the creamy dressing. Set aside to allow flavors to meld.
- Cook the teriyaki chicken: Season the boneless, skinless chicken thighs with pinches of salt and pepper. Heat a skillet over medium-high heat and add a little oil if desired. Cook the chicken thighs until golden brown and cooked through, about 6-7 minutes per side depending on thickness. During the last few minutes, pour in â…“ cup of teriyaki sauce to glaze the chicken, flipping to coat evenly. Remove from heat and let rest briefly before slicing into bite-sized pieces.
- Slice avocado: While the chicken cooks, peel and slice the avocado into thin slices to be used for the taco toppings.
- Assemble the tacos: Warm the flour tortillas. Spread a spoonful of the creamy sesame cucumber sauce on each tortilla. Top with sliced teriyaki chicken. Add sliced avocado on top. Drizzle with the remaining ¼ cup teriyaki sauce and 2 tbsp sweet chili sauce for extra flavor and moisture.
- Garnish and serve: Finish each taco with a sprinkle of crushed peanuts and sesame seeds for crunch and garnish. Serve immediately to enjoy the combination of warm, savory chicken with creamy, fresh cucumber and herbs.
Notes
- Use boneless, skinless chicken thighs for juicier results compared to breast meat.
- Adjust the amount of chili crunch and sweet chili sauce based on your spice preference.
- For a gluten-free version, substitute the flour tortillas with corn tortillas and ensure the teriyaki sauce is gluten-free.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To make the cucumber salad vegan, substitute the Greek yogurt and mayo with plant-based alternatives and use tamari-based teriyaki sauce.
