Chicken Cucumber Tacos (Version imprimable)
Sweet and tangy chicken paired with a refreshing cucumber mixture, avocado slices, and a crispy twist, all in warm tortillas.
# Composition:
→ Cucumber Sauce
01 -
1 large English cucumber or a few small Persian ones
02 -
1/4 cup chopped fresh herbs (mint, cilantro, or green onions)
03 -
2 tablespoons mayonnaise
04 -
1 teaspoon chili oil with crunch
05 -
1 tablespoon sweet chili sauce
06 -
1 teaspoon toasted sesame oil
07 -
1/4 teaspoon fine salt
08 -
1/4 cup plain yogurt
09 -
1/2 teaspoon sesame seeds for garnish
→ Chicken with Teriyaki
10 -
1 pack (1 lb) boneless, skinless chicken thighs
11 -
Add salt and pepper as needed
12 -
1/3 cup and 1/4 cup teriyaki sauce, divided
13 -
2 tablespoons sweet chili sauce
→ Toppings and Wraps
14 -
8 small flour tortillas (6-inch size)
15 -
1 avocado, sliced for serving
16 -
1/4 cup crushed peanuts for topping
17 -
A sprinkle of sesame seeds
# Étapes de réalisation:
01 -
Sprinkle chicken with seasoning, cook it in your Instant Pot for 10 minutes in teriyaki sauce. Shred, coat with some sauce, and broil for 3-6 minutes until it crisps up.
02 -
Combine yogurt, mayo, chili sauces, sesame oil, and salt, then toss with cucumber slices and herbs. Save a portion of the dressing for extra drizzling when serving.
03 -
Take a warm tortilla, add shredded chicken, the cucumber mix, avocado slices, peanuts, and sprinkle with sesame seeds.
# Détails supplémentaires:
01 -
For crockpot: high heat (2.5-3.5 hours) or low heat (4-5 hours).
02 -
For oven: Bake at 400°F for about 35 minutes.
03 -
For stovetop: Simmer for 10-15 minutes.