Description
These Teriyaki Chicken Tacos combine tender, pressure-cooked chicken thighs coated in rich teriyaki sauce, with a refreshing creamy cucumber herb slaw, all nestled in warm flour tortillas. Broiled to achieve crispy, caramelized edges, these tacos deliver a perfect balance of savory, sweet, and tangy flavors with a delightful crunchy finish from crushed peanuts and sesame seeds. Ready in just 30 minutes, this recipe is a deliciously bold and fast way to enjoy Asian-inspired tacos.
Ingredients
Scale
For the Chicken
- 1 lb boneless skinless chicken thighs
- Pinches of salt and pepper
- 1/3 cup teriyaki sauce (for pressure cooking)
- 1/4 cup teriyaki sauce (for broiling)
- 2 tablespoons sweet chili sauce
For the Cucumber Herb Slaw
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
- 1 cup fresh herbs, finely minced (cilantro, green onions and/or mint)
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayo
- 2 tablespoons rice vinegar
- 1 tablespoon sweet chili sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crunch
- 1/4 teaspoon salt
- 1/2 teaspoon sesame seeds
For Assembly
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup crushed peanuts
- Sesame seeds, for garnish
Instructions
- Season and Pressure Cook Chicken: Season chicken thighs evenly with salt and pepper. Place them in the Instant Pot and pour in 1/3 cup teriyaki sauce. Toss the chicken to coat completely. Seal the lid and pressure cook on high for 10 minutes to ensure juicy, tender chicken.
- Make Cucumber Herb Slaw: While the chicken cooks, thinly slice the cucumbers. In a bowl, whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until smooth. Toss this dressing with the sliced cucumbers and finely minced herbs. Reserve 2 tablespoons of this creamy slaw dressing for drizzling later.
- Shred the Chicken: Once cooking is complete, quickly release the pressure from the Instant Pot. Using tongs or two forks, shred the cooked chicken into bite-sized pieces. Spread the shredded chicken evenly on a baking sheet lined with parchment paper.
- Broil Chicken for Crispiness: Drizzle the shredded chicken with the remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce. Toss to coat well. Place under the broiler for 3 to 6 minutes, watching closely, until the edges of the chicken crisp up and caramelize beautifully.
- Warm the Tortillas: Warm the flour tortillas over a gas flame briefly, or heat them in the oven or microwave until pliable and warm.
- Assemble the Tacos: Layer each warm tortilla with a generous portion of the crispy teriyaki chicken, a handful of the creamy cucumber herb slaw, sliced avocado, a drizzle of the reserved dressing, crushed peanuts for crunch, and a sprinkle of sesame seeds for garnish.
- Serve and Enjoy: Serve the tacos immediately while the chicken is still warm and crispy for the best texture and flavor experience.
Notes
- Use boneless skinless chicken thighs for best flavor and tenderness.
- If you don’t have an Instant Pot, you can simmer the chicken in a covered pan with the teriyaki sauce until cooked through, but cooking time will vary.
- Adjust chili crunch quantity based on your preferred spice level.
- For gluten-free tacos, substitute the flour tortillas with corn or gluten-free tortillas.
- Broiling time can vary; keep an eye to avoid burning the chicken.
