Teriyaki Chicken Tacos with Creamy Sesame Cucumber Slaw

If you love bold flavors and easy meals, these Teriyaki Chicken Tacos with Creamy Sesame Cucumber are about to be your new favorite!

Sweet and savory teriyaki chicken meets crisp, tangy cucumber slaw, all wrapped in a soft, warm tortilla. The best part? They come together fast and are totally family-friendly—kids love the sweet teriyaki flavor!

this recipe!

What You’ll Need

For the Chicken

• 2 boneless, skinless chicken breasts
• ½ cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 teaspoon honey

For the Creamy Sesame Cucumber Slaw

• 1 cup cucumber, thinly sliced
• ½ cup shredded cabbage (purple or green)
• 2 tablespoons Greek yogurt (or mayo)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon honey
• 1 teaspoon sesame seeds

For the Tacos

• 6 small flour or corn tortillas
• 1 tablespoon butter (for warming tortillas)
• Lime wedges, for serving
• Extra sesame seeds, for garnish

🔥 Pro Tips

1. Marinate Longer for More Flavor – If you have time, let the chicken marinate for at least 30 minutes before cooking.
2. Toast the Tortillas – A quick warm-up in butter makes them extra soft and delicious.
3. Slice Cucumbers Thin – This keeps the slaw from overpowering the tacos.
4. Shred the Chicken While Warm – It’s much easier to pull apart when hot!
5. Make Extra Slaw – It’s great on sandwiches or as a side dish.

Tools You’ll Need

• Cutting board
• Sharp knife
• Mixing bowls
• Small whisk or spoon
• Large skillet
• Tongs
• Forks (for shredding chicken)

🔄 Substitutions & Variations

• Chicken thighs instead of breasts – for juicier meat.
• Corn tortillas instead of flour – for a more authentic touch.
• Mayo instead of Greek yogurt – for a richer slaw.
• Add spice! – A little sriracha in the slaw gives it a kick.

⏳ Make Ahead Tips

• Slaw can be made a few hours ahead – Just store in the fridge.
• Chicken can be marinated overnight – For even more flavor.

How to Make It

1️⃣ Marinate the Chicken

Mix teriyaki sauce, soy sauce, sesame oil, grated ginger, minced garlic, and honey in a bowl. Add chicken breasts and coat well. Let it sit for at least 15 minutes (or longer if possible).

2️⃣ Cook the Chicken

Heat a skillet over medium heat. Cook the marinated chicken breasts for 5-7 minutes per side, until fully cooked (165°F inside).

3️⃣ Shred the Chicken

Let the cooked chicken rest for a few minutes, then shred it using two forks. Pour any extra teriyaki sauce from the pan over the shredded meat.

4️⃣ Make the Slaw

In a bowl, mix thinly sliced cucumber, shredded cabbage, Greek yogurt, sesame oil, rice vinegar, honey, and sesame seeds until well combined.

5️⃣ Warm the Tortillas

Melt butter in a skillet and warm the tortillas for 30 seconds per side until slightly toasted.

6️⃣ Assemble the Tacos

Fill each warm tortilla with shredded teriyaki chicken, a scoop of creamy sesame cucumber slaw, and a sprinkle of sesame seeds. Serve with lime wedges.

🥡 Leftovers & Storage

• Store chicken and slaw separately in airtight containers in the fridge for up to 3 days.
• Reheat chicken in the microwave or skillet.

Ready to Try It?

I can’t wait for you to make these! Let me know in the comments how they turned out, or if you made any fun twists. Happy cooking! 🌮✨