Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Teriyaki sauce: 1 cup
- Corn tortillas: 12
- English cucumber: 1, thinly sliced
- Sour cream: 1/2 cup
- Sesame oil: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Sesame seeds: 1 tablespoon
Instructions
- Step 1: Cut chicken thighs into bite-sized pieces. Marinate the chicken in teriyaki sauce for at least 30 minutes, or up to a few hours in the refrigerator.
- Step 2: While chicken marinates, prepare the creamy sesame cucumbers. In a medium bowl, combine the thinly sliced cucumber, sour cream, sesame oil, and rice vinegar. Stir well to combine and set aside.
- Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and no longer pink inside (about 8-10 minutes).
- Step 4: Warm the corn tortillas according to package directions.
- Step 5: Assemble the tacos by filling each tortilla with the teriyaki chicken and topping with the creamy sesame cucumbers. Sprinkle with sesame seeds before serving.
Notes
- Store leftover chicken and cucumbers separately in airtight containers in the refrigerator to prevent soggy tacos.
- For best results, reheat the chicken in a skillet over medium heat until warmed through; avoid microwaving for optimal texture.
- Garnish your tacos with a sprinkle of toasted sesame seeds and a drizzle of sriracha for an extra layer of flavor and a touch of heat.
- To prevent tearing, warm your tortillas in a skillet or over an open flame until pliable before filling them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American