Teriyaki Chicken Tacos with Creamy Sesame Cucumbers

These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers are a fusion of bold, tangy flavours and creamy, refreshing crunch. Perfect for a quick dinner or casual entertaining, they bring together the best of Japanese-inspired and Mexican-style cuisine.

Ingredients:

For the Teriyaki Chicken:

• 500 g chicken thighs, boneless and skinless
• 1/3 cup teriyaki sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp olive oil

For the Creamy Sesame Cucumbers:

• 1 large cucumber, thinly sliced
• 2 tbsp Greek yoghurt
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• Salt, to taste

For the Tacos:

• 8 small flour or corn tortillas
• 1 small handful fresh coriander leaves
• 1/2 cup shredded cabbage (optional)
• Lime wedges, for serving

Method:

1. Prepare the Teriyaki Chicken:
   Slice the chicken thighs into strips. In a bowl, mix the teriyaki sauce, soy sauce, and sesame oil. Add the chicken, ensuring it’s well coated. Let it marinate for 20 minutes. Heat the olive oil in a skillet over medium heat, then cook the chicken for 8–10 minutes, turning occasionally, until caramelised and cooked through.
2. Make the Creamy Sesame Cucumbers:
   In a mixing bowl, whisk together the yoghurt, sesame oil, rice vinegar, and a pinch of salt. Add the cucumber slices and toss to coat. Sprinkle with sesame seeds.
3. Assemble the Tacos:
   Warm the tortillas in a dry pan or microwave. Fill each tortilla with teriyaki chicken, a spoonful of creamy cucumbers, and a sprinkle of coriander. Add shredded cabbage for extra crunch if desired.
4. Serve:
   Serve the tacos with lime wedges for a fresh citrus kick. Enjoy immediately for the perfect blend of tangy, creamy, and savoury flavours.

These tacos are a fun and flavour-packed way to spice up your weeknight meals!