Chicken Teriyaki Tacos
If I had a nickel for every time Ed and I had this conversation:
“What do you want for dinner?”
“I don’t care you pick”
I’d be rich.
And since I had this crazy idea of making Chicken Teriyaki Tacos (Chicken Teri-acos is what I wanted to call them but I won’t be that lame) I jumped at the opportunity.
I won’t lie to you, Ed really doubted this dish…but I proved him SO wrong. So wrong to the point where he got not seconds, but THIRDS of this dinner.
He even said those three words all women love to hear…"“You were right.” So if that’s not motivation to make these tacos, I don’t know what is.
I like easy dinners so I highly recommend picking up a rotisserie chicken at your local grocery store and saving yourself the cooking time. But if you want to go the extra mile, then 3 chicken breasts will be enough for this serving size (it feeds a lot).
This recipe is basically a LOT of chopping so be prepared for that. But that’s the hardest part!
And while you’re at it, feel free to make my Simple Jalapeño Margarita to sip on while you cook.
Chicken Teriyaki Tacos (yields ~8-10 tacos)
Ingredients:
for the salsa:
1 cup finely diced pineapple (½ pineapple)
2 roma tomatoes, finely diced
1 jalapeño, finely diced
¼ cup scallions, chopped (~4 scallions)
2 tbsp. lime juice (the juice of 2 lime)
1 tsp. cumin
salt & pepper to taste
for the slaw:
2 cups purple cabbage, shredded (you can just buy it bagged)
1 cup shredded carrots (you can also buy this bagged lol)
1 tbsp. sesame oil
salt & pepper to taste
1 tbsp. lime juice (~1 lime)
for the chicken:
1 rotisserie chicken (or ~3 chicken breasts)
for the sriracha aioli:
¼ cup mayo
2 tbsp. sriracha
other:
siete tortillas (I use the cassava ones because they don’t fall apart!)
cilantro to garnish
Instructions:
if you’re cooking your own chicken breasts see note below*
start by making the pineapple salsa by chopping all the ingredients, adding to a large bowl, then mixing with cumin, lime juice, and salt & pepper to taste
next, prepare your slaw by combining all the slaw ingredients into a mixing bowl. add in sesame oil and lime juice, season with salt & pepper and mix to combine
chop your cilantro and set aside
in a small mixing bowl, combine sriracha aioli ingredients and mix to combine. now that all your salsa, slaw, aioli, and toppings are prepped feel free to line them up buffet style so everyone can easily assemble their tacos. now it’s time to make the teriyaki chicken!
remove chicken from bones and roughly chop into ~½ inch pieces. bring a non-stick skillet to medium-high heat. once skillet is hot, add in chicken and teriyaki sauce and toss to fully coat chicken with sauce, until sauce becomes slightly sticky and glazes the chicken beautifully
heat tortillas over gas range (or microwave for 30 seconds)
now you’re ready to plate buffet style! assemble tacos to your liking and enjoy!
notes:
if you’re choosing to cook your own chicken breasts, you will start this recipe by cooking the chicken: butterfly and/or pound chicken breasts to an even ½ inch thickness. bring a skillet to medium-high heat. once skillet is hot add in avocado oil and cook chicken for ~3 minutes per side. (until internal temp reaches 165°f) set chicken aside to rest for at least 15 minutes while you prepare the toppings. now simply follow the steps above!
make sure to tag @finewithfood when making any of my recipes!
