Chicken Tacos with Cucumber (Print Version)
# Ingredients:
→ Cool Cucumber Salad
01 -
1/2 teaspoon sesame seeds
02 -
1 teaspoon toasted sesame oil
03 -
1/4 cup plain Greek yogurt
04 -
1 teaspoon chili crunch
05 -
2 tablespoons mayo
06 -
1 tablespoon sweet chili sauce
07 -
1/4 teaspoon salt
08 -
1 cup chopped fresh herbs (green onions, mint, cilantro)
09 -
1 large English cucumber or a few small Persian cucumbers, thinly sliced
→ Juicy Teriyaki Chicken
10 -
1/3 cup + 1/4 cup of teriyaki sauce
11 -
1 lb boneless skinless chicken thighs
12 -
Salt and pepper, to your liking
13 -
2 tablespoons sweet chili sauce
→ To Serve
14 -
Sesame seeds
15 -
1/4 cup crushed peanuts
16 -
8 small flour tortillas (6-inch size)
17 -
1 ripe avocado, sliced up
# Instructions:
01 -
Sprinkle chicken with salt and pepper, cook it with teriyaki sauce in the Instant Pot for 10 minutes. Shred it, mix in sauces, and broil for 3-6 minutes to get it crispy.
02 -
Combine dressing ingredients, then mix with sliced cucumbers and herbs. Leave a little extra dressing aside for drizzling later.
03 -
Pile chicken, cucumber salad, avocado slices, peanuts, and sesame seeds onto warm tortillas.
# Notes:
01 -
Works in a slow cooker too (high for 2.5-3.5 hours, low for 4-5 hours).
02 -
You can bake this at 400°F for 35 minutes instead.
03 -
Boil on a stovetop for about 10-15 minutes if needed.