@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/teriyaki-chicken-tacos/#recipe
headline
nameTeriyaki Chicken Tacos
descriptionNot your traditional taco!
urlhttps://12tomatoes.com/teriyaki-chicken-tacos
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 cups teriyaki sauce
For the cabbage slaw:
  • 1 cup cabbage, finely shredded
  • 1/2 cup red onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • 1/3 cup sour cream
  • 2 teaspoons honey
  • Juice of 1 lime
  • 1/2 teaspoon sriracha sauce
For the pineapple salsa:
  • 2 cups fresh pineapple, diced
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime
  • 1 teaspoon ground cumin
Ingredients
  • 8-10 taco sized flour tortillas
  • Kosher salt and freshly ground black pepper, to taste
  • Sour cream, for serving
For the chicken:
  1. Combine chicken and 1 cup of the teriyaki sauce in a zip top bag. Chill at least 30 minutes and up to overnight.
  2. Let chicken sit at room temperature 15-30 minutes before cooking.
  3. Heat a large non-stick skillet over medium-high heat. Once hot, add chicken and cook until nicely browned, 3-5 minutes. Flip, and reduce heat to medium. Let cook until chicken is cooked through, 5-7 more minutes. Remove and let rest.
  4. For the salsa:
  5. In a medium bowl, mix together the pineapple, red onion, cilantro, jalapeno, lime juice, and cumin. Season with salt, stir and chill until ready to use.
  6. For the slaw:
  7. In a medium bowl, whisk together the sour cream, honey, sriracha, lime juice, and salt and pepper. Add cabbage, red onion, and cilantro and stir to combine. Set aside.
  8. To assemble:
  9. Slice chicken into thin strips and toss in remaining teriyaki sauce.
  10. Place some cabbage slaw in each tortilla, top with chicken, followed by pineapple salsa. Top with sour cream/crema if desired, and enjoy!
Not your traditional taco!
Course: Dinner

Recipe adapted from Carlsbad Cravings.

<< Go Back

Teriyaki Chicken Tacos

Not your traditional taco!

Teriyaki Chicken Tacos

5 from 1 votes
Cuisine: Asian
Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 cups teriyaki sauce

For the cabbage slaw:

  • 1 cup cabbage, finely shredded
  • 1/2 cup red onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • 1/3 cup sour cream
  • 2 teaspoons honey
  • Juice of 1 lime
  • 1/2 teaspoon sriracha sauce

For the pineapple salsa:

  • 2 cups fresh pineapple, diced
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime
  • 1 teaspoon ground cumin

Ingredients

  • 8-10 taco sized flour tortillas
  • Kosher salt and freshly ground black pepper, to taste
  • Sour cream, for serving

For the chicken:

  1. Combine chicken and 1 cup of the teriyaki sauce in a zip top bag. Chill at least 30 minutes and up to overnight.
  2. Let chicken sit at room temperature 15-30 minutes before cooking.
  3. Heat a large non-stick skillet over medium-high heat. Once hot, add chicken and cook until nicely browned, 3-5 minutes. Flip, and reduce heat to medium. Let cook until chicken is cooked through, 5-7 more minutes. Remove and let rest.
  4. For the salsa:
  5. In a medium bowl, mix together the pineapple, red onion, cilantro, jalapeno, lime juice, and cumin. Season with salt, stir and chill until ready to use.
  6. For the slaw:
  7. In a medium bowl, whisk together the sour cream, honey, sriracha, lime juice, and salt and pepper. Add cabbage, red onion, and cilantro and stir to combine. Set aside.
  8. To assemble:
  9. Slice chicken into thin strips and toss in remaining teriyaki sauce.
  10. Place some cabbage slaw in each tortilla, top with chicken, followed by pineapple salsa. Top with sour cream/crema if desired, and enjoy!