Chicken Cucumber Tacos (Print Version)
# Ingredients:
→ Creamy Cucumber Side
01 -
1 teaspoon chili oil with crispy flakes
02 -
1/2 teaspoon sesame seeds for topping
03 -
1/4 cup thick Greek yogurt (plain)
04 -
1/4 teaspoon fine salt
05 -
2 tablespoons mayonnaise
06 -
1 cup herbs (mint, green onions, cilantro)
07 -
1 large English cucumber or 3-4 smaller Persian cucumbers
08 -
1 teaspoon sesame oil, toasted
09 -
1 tablespoon sweet chili sauce
→ Chicken Teriyaki
10 -
1/3 cup teriyaki sauce plus 1/4 cup extra for finishing
11 -
1 teaspoon salt and pepper to season
12 -
1 pound chicken thighs (no skin or bones)
13 -
2 tablespoons sweet chili sauce
→ Serving Essentials
14 -
1 ripe avocado, sliced thin
15 -
A handful of crushed peanuts (about 1/4 cup)
16 -
8 soft flour tortillas (6-inch size)
17 -
Sprinkle of sesame seeds
# Instructions:
01 -
Sprinkle salt and pepper on the chicken, cook in an Instant Pot for 10 minutes with teriyaki sauce. Shred it up, mix in sauces, then broil 3-6 minutes to get a crisp edge.
02 -
Whisk together all dressing ingredients, toss it with sliced cucumbers and fresh herbs. Keep a little dressing aside for topping.
03 -
Stack warm tortillas with shredded chicken, cucumber salad, avocado slices, crushed peanuts, and a sprinkle of sesame seeds.
# Notes:
01 -
Use a slow cooker: high heat for about 2.5-3.5 hours, or low heat for 4-5 hours.
02 -
Try this in the oven: bake at 400°F for around 35 minutes.
03 -
Do it stovetop: boil for 10-15 minutes.