Recipes Meat and Poultry Chicken Chicken Thigh Recipes Chicken Teriyaki Tacos 5.0 (1) 1 Review 2 Photos This recipe for chicken teriyaki tacos is like a symphony of flavors: savory and incredibly crispy chicken smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream. Submitted by Hapanom Published on June 23, 2020 Save Rate Print Share Add Photo 2 Prep Time: 25 mins Cook Time: 23 mins Additional Time: 25 mins Total Time: 1 hr 13 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Japanese Cucumber Salad: 3 Japanese cucumbers, very thinly sliced 1 tablespoon kosher salt ¼ cup rice vinegar 1 tablespoon soy sauce 2 teaspoons white sugar 1 teaspoon sesame oil 1 tablespoon toasted sesame seeds Teriyaki Sauce: 3 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons sake 2 tablespoons white sugar Chicken: 1 tablespoon vegetable oil 6 bone-in, skin-on chicken thighs Toppings: 6 (6 inch) corn tortillas 1 (8 ounce) container sour cream 3 tablespoons sriracha sauce 3 scallions, sliced into thin strips 1 tablespoon black sesame seeds (Optional) Directions Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain. Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator. Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce. Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes. Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat. Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm. Mix sour cream and sriracha sauce together in a small bowl. Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds. Cook's Notes: You can prepare the Japanese cucumber salad the night before for faster prep. If you can't find Japanese or Persian cucumbers, you can substitute 1 large English cucumber. It will need to be seeded and cut into half moons. Editor's Note: Nutrition data for this recipe includes the full amount of kosher salt. The actual amount of salt consumed will vary. I Made It Print Nutrition Facts (per serving) 422 Calories 25g Fat 23g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 422 % Daily Value * Total Fat 25g 32% Saturated Fat 9g 46% Cholesterol 88mg 29% Sodium 1976mg 86% Total Carbohydrate 23g 9% Dietary Fiber 3g 9% Total Sugars 8g Protein 23g 46% Vitamin C 3mg 3% Calcium 112mg 9% Iron 2mg 13% Potassium 330mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.