There’s something magical about the fusion of flavors when you take the deep umami sweetness of teriyaki chicken and tuck it into a warm taco shell. It’s the perfect blend of Asian and Mexican cuisine—sweet, savory, and just a little tangy, all wrapped up in a handheld delight. These Teriyaki Chicken Tacos are not only delicious but also incredibly easy to make, making them a great choice for weeknight dinners, casual get-togethers, or even meal prep.
Picture this: tender, juicy chicken coated in a glossy homemade teriyaki sauce, topped with crisp slaw, creamy avocado, and a drizzle of sriracha mayo, all wrapped in a warm tortilla. The flavors hit all the right notes—sweet, salty, tangy, and just a little spicy. Whether you’re a taco lover or a teriyaki enthusiast, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Quick & Easy: With just a few simple steps, you’ll have a restaurant-quality meal ready in no time.
- Flavor-Packed: The sweet and savory teriyaki sauce paired with fresh toppings creates an irresistible combination.
- Versatile: Use flour or corn tortillas, switch up the toppings, or make it into a taco bowl!
- Great for Meal Prep: The chicken can be made ahead of time and used in tacos, rice bowls, or salads.
Ingredients You’ll Need
For the Teriyaki Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For the Tacos:
- 6 small tortillas (flour or corn)
- 1 cup shredded cabbage (purple or green)
- 1 small carrot, julienned
- ½ avocado, sliced
- 2 green onions, chopped
- 1 teaspoon sesame seeds
- ¼ cup cilantro, chopped
For the Sriracha Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha sauce
- ½ teaspoon lime juice
How to Make Teriyaki Chicken Tacos
Step 1: Make the Teriyaki Chicken
In a small bowl, whisk together the soy sauce, honey, brown sugar, sesame oil, minced garlic, and grated ginger. This homemade teriyaki sauce is packed with flavor and comes together in minutes.
Heat a large skillet over medium heat and add a little oil. Cook the chicken pieces until they are golden brown and fully cooked, about 5-7 minutes. Pour in the teriyaki sauce and let it simmer for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens and coats the chicken beautifully.
Step 2: Prepare the Toppings
While the chicken is cooking, prepare your toppings. Shred the cabbage, julienne the carrot, and slice the avocado. Chop the green onions and cilantro, and set everything aside for easy taco assembly.
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice to make a creamy, spicy sauce that will add the perfect finishing touch.
Step 3: Warm the Tortillas
For the best texture, warm the tortillas before assembling your tacos. You can do this by:
- Heating them in a dry skillet for about 30 seconds per side.
- Wrapping them in a damp paper towel and microwaving for 20 seconds.
- Placing them over an open flame for a few seconds for a slight char.
Step 4: Assemble the Tacos
Now for the fun part! Fill each warm tortilla with a generous spoonful of teriyaki chicken. Add a handful of shredded cabbage and carrots, then top with avocado slices, green onions, sesame seeds, and cilantro.
Drizzle with the sriracha mayo for a creamy, spicy kick. Serve immediately and enjoy!
Helpful Tips
- Marinate for More Flavor: If you have extra time, let the chicken marinate in the teriyaki sauce for 30 minutes to an hour before cooking. This enhances the depth of flavor.
- Make It Healthier: Swap the flour tortillas for whole wheat or corn tortillas and use Greek yogurt instead of mayonnaise in the sauce.
- Spice It Up: Add thinly sliced jalapeños or a sprinkle of crushed red pepper flakes if you love extra heat.
- Make it a Bowl: Serve the teriyaki chicken over steamed rice or cauliflower rice instead of in a tortilla for a delicious rice bowl.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 tacos
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Asian & Mexican)
- Diet: Dairy-Free
Notes
- You can use chicken thighs instead of chicken breasts for extra juiciness.
- If you prefer a sweeter teriyaki sauce, increase the honey slightly.
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Taco)
Estimated values
- Calories: 280
- Protein: 18g
- Carbohydrates: 32g
- Fat: 10g
- Fiber: 3g
Frequently Asked Questions
Can I use store-bought teriyaki sauce?
Absolutely! If you’re short on time, store-bought teriyaki sauce works well. Just be mindful of the sweetness level, as some brands can be quite sugary.
Can I grill the chicken instead?
Yes! Grilling adds a wonderful smoky flavor. Marinate the chicken first, then grill over medium heat for 5-6 minutes per side, until fully cooked.
Are these tacos gluten-free?
To make them gluten-free, use tamari or coconut aminos instead of soy sauce and choose corn tortillas.
Can I make this ahead of time?
Yes! The teriyaki chicken can be cooked ahead and stored in the fridge for up to 3 days. Reheat gently before assembling the tacos.
Storage Instructions
- Refrigerate: Store leftover chicken in an airtight container for up to 3 days. Keep the toppings separate until ready to serve.
- Reheat: Warm the chicken in a skillet over medium-low heat or microwave it for 30-40 seconds before assembling your tacos.
- Freeze: You can freeze the teriyaki chicken for up to 3 months. Thaw in the fridge overnight before reheating.
Related Recipes
If you loved these Teriyaki Chicken Tacos, you’ll definitely enjoy these other flavor-packed meals:
Conclusion
These Teriyaki Chicken Tacos are an absolute game-changer for taco night. They’re quick, easy, and packed with flavor, making them perfect for busy weeknights or weekend gatherings. The combination of sweet teriyaki chicken, crunchy veggies, creamy avocado, and spicy sriracha mayo creates the ultimate bite.
So, grab your tortillas and give this recipe a try—you just might find your new favorite way to enjoy tacos! Let me know how they turn out in the comments!
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Teriyaki Chicken Tacos
Description
There’s something magical about the fusion of flavors when you take the deep umami sweetness of teriyaki chicken and tuck it into a warm taco shell. It’s the perfect blend of Asian and Mexican cuisine—sweet, savory, and just a little tangy, all wrapped up in a handheld delight. These Teriyaki Chicken Tacos are not only delicious but also incredibly easy to make, making them a great choice for weeknight dinners, casual get-togethers, or even meal prep.
Picture this: tender, juicy chicken coated in a glossy homemade teriyaki sauce, topped with crisp slaw, creamy avocado, and a drizzle of sriracha mayo, all wrapped in a warm tortilla. The flavors hit all the right notes—sweet, salty, tangy, and just a little spicy. Whether you’re a taco lover or a teriyaki enthusiast, this recipe is sure to become a favorite in your kitchen.
Ingredients
For the Teriyaki Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For the Tacos:
- 6 small tortillas (flour or corn)
- 1 cup shredded cabbage (purple or green)
- 1 small carrot, julienned
- ½ avocado, sliced
- 2 green onions, chopped
- 1 teaspoon sesame seeds
- ¼ cup cilantro, chopped
For the Sriracha Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha sauce
- ½ teaspoon lime juice
Instructions
Step 1: Make the Teriyaki Chicken
In a small bowl, whisk together the soy sauce, honey, brown sugar, sesame oil, minced garlic, and grated ginger. This homemade teriyaki sauce is packed with flavor and comes together in minutes.
Heat a large skillet over medium heat and add a little oil. Cook the chicken pieces until they are golden brown and fully cooked, about 5-7 minutes. Pour in the teriyaki sauce and let it simmer for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens and coats the chicken beautifully.
Step 2: Prepare the Toppings
While the chicken is cooking, prepare your toppings. Shred the cabbage, julienne the carrot, and slice the avocado. Chop the green onions and cilantro, and set everything aside for easy taco assembly.
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice to make a creamy, spicy sauce that will add the perfect finishing touch.
Step 3: Warm the Tortillas
For the best texture, warm the tortillas before assembling your tacos. You can do this by:
- Heating them in a dry skillet for about 30 seconds per side.
- Wrapping them in a damp paper towel and microwaving for 20 seconds.
- Placing them over an open flame for a few seconds for a slight char.
Step 4: Assemble the Tacos
Now for the fun part! Fill each warm tortilla with a generous spoonful of teriyaki chicken. Add a handful of shredded cabbage and carrots, then top with avocado slices, green onions, sesame seeds, and cilantro.
Drizzle with the sriracha mayo for a creamy, spicy kick. Serve immediately and enjoy!
Notes
- You can use chicken thighs instead of chicken breasts for extra juiciness.
- If you prefer a sweeter teriyaki sauce, increase the honey slightly.
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.