Teriyaki Chicken Tacos with creamy sesame cucumbers

The combination of tender teriyaki chicken with the refreshing, creamy sesame cucumbers is a match made in taco heaven. The sweet, savory glaze of the chicken soaks into every bite, while the cool crunch of the cucumbers provides a refreshing contrast. It’s the perfect balance of flavors and textures, with just enough zing from the sesame dressing to keep your taste buds dancing. As the chicken sizzles away, you’ll be drawn in by the delicious aroma, and once you load it up with the cucumbers and a drizzle of extra sauce, it’s hard to resist taking that first bite.

These tacos are not just for a weeknight dinner – they’re also great for casual gatherings with friends. Serve them up on a warm tortilla, topped with a handful of cilantro and a squeeze of lime, and you’ll see smiles all around the table. Plus, the beauty of this dish is how easily you can adjust the toppings to suit your mood. Want a little heat? Add some sliced jalapeños or a dollop of spicy mayo. Want more crunch? Throw in some shredded cabbage or carrots for extra texture. The possibilities are endless, making these tacos a crowd-pleasing meal that never gets old.

Key Ingredients in Teriyaki Chicken Tacos with Creamy Sesame Cucumbers

To truly bring these tacos to life, the ingredients play a crucial role in building those vibrant, mouthwatering flavors. From the rich umami of the teriyaki chicken to the fresh crunch of the sesame cucumbers, each component works together to create the perfect bite. Let’s dive into the key ingredients that make these tacos a deliciously unforgettable meal:

• Chicken Breast or Thighs
  Tender and juicy, the chicken is the star of the dish, soaking up all the savory goodness from the teriyaki marinade. Whether you prefer breasts or thighs, both cut options work wonderfully, adding a satisfying, meaty base to the tacos.
• Teriyaki Sauce
  This sweet and savory sauce is what gives the chicken its signature glaze. Packed with a rich blend of soy sauce, mirin, and a touch of sugar, it caramelizes beautifully as the chicken cooks, enhancing the flavor profile of the entire dish.
• Sesame Oil
  The nutty, aromatic flavor of sesame oil adds depth and a touch of earthiness to the creamy cucumber topping. It pairs perfectly with the tangy dressing and enhances the overall umami vibe of the dish.
• Cucumbers
  Crisp and cool, cucumbers provide a refreshing contrast to the warm, tender chicken. They offer a clean, neutral flavor that lets the sesame dressing shine and adds a delightful crunch to each taco bite.
• Mayonnaise
  The creamy base for the sesame dressing, mayonnaise gives a smooth, rich texture that helps to coat the cucumbers evenly. It balances the flavor of the sesame oil while adding that velvety finish that makes the dish so comforting.
• Sesame Seeds
  Toasted sesame seeds bring an extra layer of nuttiness and a bit of texture to the cucumbers. They’re the perfect garnish, adding a crunch that mirrors the cucumbers while amplifying the sesame flavor.
• Rice Vinegar
  With its light tang, rice vinegar adds brightness to the cucumber slaw and helps to cut through the richness of the chicken. Its subtle acidity lifts the other flavors without overpowering them, bringing everything together in perfect harmony.
• Tortillas
  The foundation of the taco, warm tortillas are the perfect vessel for all the delicious fillings. Whether you go for flour or corn, they hold the juicy chicken and creamy cucumbers while adding a soft, slightly chewy texture to each bite.
• Fresh Cilantro
  Bright and herbaceous, cilantro adds a burst of freshness and a pop of color. It balances out the richness of the chicken and sesame cucumbers with its refreshing taste, making each taco feel lighter and more vibrant.
• Lime
  A squeeze of fresh lime juice brings acidity and zest, elevating the flavors of the teriyaki chicken and sesame cucumbers. The tangy citrus finish is the perfect way to round out the tacos and give them that bright, lively flavor.

How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers

STEP 1: Marinate the Chicken
Start by placing your chicken breasts or thighs in a resealable bag or shallow dish. Pour in the teriyaki sauce and let the chicken marinate for at least 30 minutes, or up to 2 hours, in the refrigerator. The longer it sits, the more flavorful it becomes, soaking in that deliciously sweet and savory marinade.

STEP 2: Prepare the Sesame Cucumber Slaw
While the chicken marinates, slice the cucumbers into thin rounds or half-moons, depending on your preference. In a mixing bowl, combine the sliced cucumbers with the mayonnaise, sesame oil, rice vinegar, and a pinch of salt. Toss everything together until the cucumbers are evenly coated in the creamy, tangy dressing. Sprinkle in the toasted sesame seeds and give it a final toss. Set the slaw aside to let the flavors meld together.

STEP 3: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and cook for about 4-5 minutes per side, depending on the thickness of your chicken. The goal is to achieve a beautifully caramelized, golden exterior with a juicy, tender interior. If you’re using chicken thighs, you may need to cook them a little longer, as they tend to take a bit more time than breasts. Make sure to check that the internal temperature reaches 165°F (75°C) for safety.

STEP 4: Warm the Tortillas
While the chicken cooks, warm your tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving them for 20-30 seconds. Warm tortillas are soft and pliable, making them the perfect base for your taco filling.

STEP 5: Slice the Chicken
Once the chicken is cooked through, let it rest for a few minutes before slicing it into thin strips. This helps the juices redistribute and keeps the chicken tender. The slices should be bite-sized and ready to load into your tortillas.

STEP 6: Assemble the Tacos
To assemble the tacos, lay a warm tortilla flat on a plate. Place a generous amount of the sliced teriyaki chicken in the center, then top it with a heaping spoonful of the creamy sesame cucumber slaw. Add a few fresh cilantro leaves and squeeze a wedge of lime over the top for that bright, zesty finish.

STEP 7: Serve and Enjoy!
Now that your tacos are assembled, it’s time to dig in! Serve them immediately while everything is fresh and warm. Each bite will be a harmonious blend of savory chicken, creamy cucumbers, and tangy lime, creating a taco experience that’s nothing short of amazing.

Serving Suggestions for Teriyaki Chicken Tacos with Creamy Sesame Cucumbers

1. Pair with Crispy Sweet Potato Fries
These tacos are fantastic with a side of crispy, oven-baked sweet potato fries. The natural sweetness of the fries complements the savory chicken and tangy cucumbers, while the crispy texture adds an extra layer of crunch. Serve them with a simple dipping sauce, like a sweet chili mayo, and you’ve got the perfect meal.

2. Top with Spicy Pickled Radishes
For a little extra kick and a pop of color, add a few spicy pickled radishes on top of your tacos. The bright, tangy flavor of the radishes balances out the richness of the chicken and adds a lovely crunch. Plus, the vibrant pink hue makes your tacos even more irresistible!

3. Serve with a Cold, Refreshing Cucumber Salad
Keep the cucumber theme going by serving a light cucumber salad on the side. Toss together some thinly sliced cucumbers, red onion, a dash of rice vinegar, and a pinch of sesame seeds for a cool and refreshing bite. This salad is a simple way to bring even more of that fresh, crisp flavor to the table.

How to Store Teriyaki Chicken Tacos with Creamy Sesame Cucumbers

If you find yourself with leftovers (which, let’s be honest, is always a bit of a bonus), here’s how to store them so they stay just as delicious. First, you’ll want to keep the components separate to maintain their freshness. Store the teriyaki chicken in an airtight container in the fridge for up to 3 days. It’s best to slice the chicken before storing, as it helps keep it from drying out. When you’re ready to enjoy, just reheat it gently in a skillet over medium heat or in the microwave.

For the creamy sesame cucumbers, it’s best to store them in a separate container as well. The cucumbers tend to release moisture over time, which could make the dressing a little runny, but they’ll still taste great for about 1-2 days. Just give them a quick stir to recoat before serving.

As for the tortillas, you can wrap them in foil or parchment paper and store them at room temperature for a day, but if you need to keep them longer, pop them in a resealable bag and stash them in the fridge. When you’re ready for your taco fix, warm them up on a skillet or in the microwave for a few seconds, and you’ll be all set!

Conclusion

And there you have it – Teriyaki Chicken Tacos with Creamy Sesame Cucumbers, a dish that brings together the best of savory, sweet, creamy, and crunchy in every single bite. Whether you’re whipping these up for a weeknight meal or serving them at your next gathering, these tacos are guaranteed to bring smiles to everyone around the table. The vibrant flavors, the satisfying textures, and the endless ways to customize them make this a recipe you’ll want to keep coming back to.

I’d love to hear what you think if you give these a try! Have you added any personal twists or extra toppings? Or maybe you have a question about the recipe? Drop me a comment or let me know what you’re curious about – I’m always here to chat about food and cooking. Happy taco making!

Print Recipe

Teriyaki Chicken Tacos with creamy sesame cucumbers

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 350

Description

Tender teriyaki chicken nestled in soft tortillas, topped with a crunchy, creamy sesame cucumber slaw. The perfect balance of savory sweetness and refreshing crunch in every bite—an unforgettable fusion of flavors that will leave you craving more!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• ¹⁄₄ cup soy sauce

• 2 tablespoons honey

• 2 tablespoons rice vinegar

• 2 tablespoons brown sugar

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• ¹⁄₄ teaspoon red pepper flakes

• 8 small flour tortillas

• 1 cup shredded lettuce

• ¹⁄₂ cup shredded carrots

• ¹⁄₄ cup cilantro leaves, chopped

• ¹⁄₂ cup cucumber, thinly sliced

• 2 tablespoons mayonnaise

• 1 tablespoon sesame seeds

• 1 teaspoon rice vinegar (for cucumbers)

• 1 tablespoon sesame oil (for cucumbers)

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

Instructions

1. To begin, place the two boneless, skinless chicken breasts onto a clean cutting board.
2. Next, prepare the marinade by combining 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 cloves of minced garlic, 1 teaspoon of grated fresh ginger, and 1/4 teaspoon of red pepper flakes in a medium bowl.
3. Whisk the mixture until the sugar dissolves and the ingredients are well-combined.
4. Place the chicken breasts into a resealable plastic bag or shallow dish and pour the marinade over the chicken.
5. Seal the bag or cover the dish with plastic wrap and refrigerate the chicken for at least 30 minutes to marinate, preferably 1 hour for deeper flavor.
6. While the chicken marinates, prepare the creamy sesame cucumbers by placing 1/2 cup of thinly sliced cucumbers into a small bowl.
7. In a separate small bowl, whisk together 2 tablespoons of mayonnaise, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
8. Pour the mayonnaise mixture over the cucumbers and toss to coat the cucumbers evenly with the dressing.
9. Sprinkle 1 tablespoon of sesame seeds over the cucumbers and set aside to allow the flavors to meld while you cook the chicken.
10. Heat a large skillet or grill pan over medium-high heat.
11. Once the pan is hot, add the marinated chicken breasts and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked through.
12. Once the chicken is cooked, remove it from the pan and let it rest for a few minutes.
13. While the chicken rests, warm the 8 small flour tortillas in the skillet for about 30 seconds per side until they are warm and slightly toasted.
14. After the chicken has rested, slice it into thin strips against the grain.
15. Now, assemble the tacos by placing a few slices of the cooked chicken onto each tortilla.
16. Top the chicken with a small handful of shredded lettuce, followed by a sprinkle of shredded carrots.
17. Add a few spoonfuls of the creamy sesame cucumbers onto the tacos.
18. Garnish the tacos with chopped cilantro leaves.
19. Serve immediately and enjoy!

Note

• For extra flavor, marinate the chicken for up to 2 hours for a deeper taste.
• Adjust the amount of red pepper flakes based on your desired spice level.
• To avoid soggy tortillas, warm them just before assembling the tacos.
• Try substituting the mayo with Greek yogurt for a lighter version of the cucumber dressing.
• Use chicken thighs instead of breasts for a juicier result.

Keywords: Teriyaki chicken tacos, creamy sesame cucumbers recipe, Asian-inspired chicken tacos, teriyaki chicken taco filling, sesame cucumber salad tacos