Teriyaki Chicken Tacos
Teriyaki Chicken Tacos are a quick, flavorful taco recipe that can be easily customized to your tastes. This moist, tender chicken cooks up perfectly over the grill or a grill pan and makes a great weeknight meal and can be easily doubled if you’re feeding a crew!
Servings:4 servings
Ingredients
- 3 boneless skinless chicken breasts, cut in half lengthwise
- 1 ½ cups teriyaki sauce, divided
- 8-10 6-inch flour tortillas
- 4 pineapple rings, cut in half lengthwise, or 1 cup diced pineapple
- cabbage slaw, see below
asian cabbage slaw
- 1 cup finely shredded cabbage
- ¼ red onion, thinly sliced
- ¼ cucumber, peeled and thinly sliced
- 1 tablespoon chopped cilantro
- ⅓ cup sour cream
- 2 teaspoons honey
- ¼ teaspoon each salt and cracked black pepper
- ¼-½ teaspoon sriracha sauce , OR crushed red pepper flakes
Instructions
- Combine chicken and 1 cup of teriyaki sauce in a large Ziploc bag. Press excess air out, seal, and chill for 30 minutes or up to overnight.
- Use tongs to transfer chicken to a preheated grill or grill pan over medium heat. Cook for 5-8 minutes on each side until cooked through.
- While chicken is cooking, prepare the slaw by whisking together sour cream, honey, salt and pepper, and sriracha or red pepper flakes. Stir in cabbage, red onion, cucumber, and cilantro. Set aside.
- Thinly slice chicken and serve in tortillas with pineapple and slaw. Top with remaining teriyaki sauce and serve.
Notes
Nutrition
Calories: 290 kcal, Carbohydrates: 32 g, Protein: 26 g, Fat: 6 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 64 mg, Sodium: 4271 mg, Potassium: 721 mg, Fiber: 2 g, Sugar: 28 g, Vitamin A: 204 IU, Vitamin C: 14 mg, Calcium: 76 mg, Iron: 3 mg