Teriyaki Chicken Tacos with creamy sesame cucumbers

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

¼ cup plain Greek yogurt

2 tablespoons mayo

2 tablespoons rice vinegar

1 tablespoon sweet chili sauce

1 teaspoon toasted sesame oil

1 teaspoon chili crunch

¼ teaspoon salt

1 cup fresh herbs, finely minced (cilantro, green onions and/or mint)

½ teaspoon sesame seeds

1 large English cucumber or 3-4 Persian cucumbers, thinly sliced

1lb boneless skinless chicken thighs

Pinches of salt and pepper

1/3 cup + ¼ cup teriyaki sauce (I like this one)

2 tablespoons sweet chili sauce

8 6-inch flour tortillas, warmed

1 avocado, sliced

1/4 cup crushed peanuts

sesame seeds

Directions

Chicken part one

season the chicken thighs on both sides with big pinches of kosher salt and fresh cracked pepper. Place them in an instant pot and add 1/3 cup teriyaki sauce. Toss to the chicken to fully coat each thigh with sauce. Place the lid on the instant pot and set it to sealing. Set the pot to pressure cook for ten minutes.

Creamy cucumbers

thinly slice cucumbers (I like to use my mandolin for this) Whisk together the dressing. Combine Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch and salt until well combined. Toss the dressing with the cucumbers and fresh herbs. I like to reserve a couple tablespoons of dressing to drizzle on the finished tacos.

Chicken part two

natural release or quick release the pressure from the instant pot. Remove chicken and use tongs, two forks or your fingers to shred the chicken, it should fall apart easily. Place shredded chicken on a lined baking sheet. Preheat oven to broil. Drizzle with the remaining ¼ cup teriyaki sauce and two tablespoons sweet chili sauce, toss to coat the chicken in sauces. Broil for 3-6 minutes (watch closely because all ovens are different!) until the chicken is crispy and caramelized with dark edges around some of the pieces. Remove from the oven.

Assemble

warm the tortillas. I like to place the tortillas directly onto the gas flame of my stove top to get a little char on each. If you don’t have a gas oven simply warm them in the oven or microwave. Layer each tortilla with crispy teriyaki chicken, creamy cucumber and herbs, sliced avocado, an extra drizzle of the dressing, crushed peanuts and sesame seeds. So, so good.

Nutrition

• Serving Size: 2 tacos
• Calories: 523
• Total Fat: 22.1 g
• Saturated Fat: 3.6 g
• Trans Fat: 0 g
• Cholesterol: 109.7 mg
• Sodium: 1636.1 mg
• Total Carbohydrate: 46.6 g
• Dietary Fiber: 3.5 g
• Total Sugars: 8.9 g
• Protein: 35 g