Chicken Teriyaki Tacos

Chicken Teriyaki Tacos This recipe for chicken teriyaki tacos is like a symphony of flavors: savory and incredibly crispy chicken smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Japanese Cucumber Salad:
Teriyaki Sauce:
Chicken:
Toppings:

Time Details

    PREP : 25 mins

    COOK : 23 mins

    TOTAL : 25 mins

    SERVING : 6

    YIELD : 6 servings

  • Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.

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  • Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.

  • Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.

  • Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.

  • Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.

  • Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.

  • Mix sour cream and sriracha sauce together in a small bowl.

  • Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.

Per Serving: 422 calories; protein 23.2g; carbohydrates 23.4g; fat 25.1g; cholesterol 87.7mg; sodium 1976mg. You can prepare the Japanese cucumber salad the night before for faster prep.