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

Scale

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)

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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 ⅓ 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.