There’s something magical about fusion cuisine—the way it brings together flavors from different cultures and creates something completely unique. These Teriyaki Chicken Tacos are the perfect example of that magic. They combine the bold, savory-sweet flavors of Japanese teriyaki with the fresh, vibrant elements of Mexican tacos. The result? A dish that is both comforting and exciting, perfect for weeknight dinners, casual gatherings, or even meal prepping for the week.

I remember the first time I tried teriyaki tacos—it was at a small food truck that blended Asian and Latin flavors, and I was immediately hooked. The juicy, marinated chicken paired with the tangy slaw and soft tortillas created a perfect balance of textures and flavors. Ever since that day, I’ve been making my own version at home, tweaking it until I found the ideal combination of sweetness, umami, and spice.

Whether you’re a taco lover looking for a fresh twist or a teriyaki fan wanting to try something new, these Teriyaki Chicken Tacos will not disappoint!

Why You’ll Love This Recipe

• Easy to make – This recipe comes together in less than 30 minutes, making it perfect for busy weeknights.
• Incredible flavor – The combination of sweet and savory teriyaki chicken with crunchy slaw and soft tortillas is irresistible.
• Great for meal prep – Make a big batch of teriyaki chicken and enjoy it throughout the week in different ways.
• Customizable – Add your favorite toppings like avocado, sesame seeds, or a spicy sriracha drizzle for extra flavor.
• Family-friendly – Kids and adults alike will love the combination of flavors and textures in these tacos.

Ingredients You’ll Need

For the Teriyaki Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• ½ cup pineapple juice

For the Slaw:

• 2 cups shredded cabbage (green or purple)
• ½ cup shredded carrots
• ¼ cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• ½ teaspoon salt

For the Tacos:

• 8 small flour or corn tortillas
• ½ cup chopped green onions
• 1 tablespoon sesame seeds
• 1 jalapeño, sliced (optional, for heat)

How to Make Teriyaki Chicken Tacos

Making these tacos is easier than you might think! Follow this step-by-step guide, and you’ll have a delicious, restaurant-quality meal in no time.

Step 1: Prepare the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, sesame oil, grated ginger, and minced garlic. Stir well and bring to a simmer. Slowly add the cornstarch slurry (cornstarch mixed with water) while stirring continuously. Add the pineapple juice and let the sauce thicken for about 3–5 minutes. Once it reaches a glossy, slightly thick consistency, remove from heat and set aside.

Step 2: Cook the Chicken

While the sauce is cooling, heat a pan over medium-high heat and add a little oil. Slice the chicken into thin strips and cook for about 5–7 minutes, flipping occasionally until fully cooked. Pour the teriyaki sauce over the cooked chicken, stirring to coat evenly. Let it simmer for another 2–3 minutes so the flavors really soak in.

Step 3: Make the Slaw

In a large bowl, toss together shredded cabbage, carrots, and chopped cilantro. Drizzle with lime juice and sesame oil, then sprinkle with salt. Mix well and let it sit for a few minutes to allow the flavors to blend.

Step 4: Warm the Tortillas

For the best texture, warm your tortillas on a dry skillet over medium heat for about 30 seconds per side. You can also warm them directly over a gas burner for a few seconds for a slight char.

Step 5: Assemble the Tacos

Now for the fun part! Take a warm tortilla and layer it with a scoop of teriyaki chicken, a generous helping of slaw, and a sprinkle of green onions and sesame seeds. If you like a little heat, add some sliced jalapeños on top.

Step 6: Serve and Enjoy!

Your Teriyaki Chicken Tacos are ready to be devoured! Serve them immediately with a side of lime wedges for an extra burst of freshness.

Helpful Tips

• Marinate the chicken – If you have time, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking. This makes it even more flavorful.
• Use fresh ingredients – Fresh lime juice, crisp cabbage, and fragrant cilantro take this dish to the next level.
• Double the sauce – If you love extra sauce, make a double batch and drizzle some over your tacos before serving.
• Make it spicier – Add a drizzle of sriracha or chili flakes to give your tacos a little heat.
• Try different proteins – Swap the chicken for shrimp, tofu, or beef if you want to mix things up.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Japanese-Mexican)
• Diet: Dairy-Free

Notes

• Chicken Choice: Boneless, skinless chicken thighs will be juicier and more flavorful than chicken breasts, but either works great in this recipe.
• Sauce Thickness: If your teriyaki sauce is too thick, add a splash of water or pineapple juice to thin it out. If it’s too thin, let it simmer a little longer to thicken.
• Make It a Bowl: If you’re not in the mood for tacos, serve the teriyaki chicken over rice or quinoa with the slaw on top for a delicious rice bowl.
• Tortilla Options: If you prefer a crunchier texture, lightly toast your tortillas until golden brown, or use hard taco shells.
• Meal Prep Friendly: Store all components separately and assemble fresh for each meal to keep the tacos from getting soggy.
• Extra Toppings: Feel free to get creative with toppings—sliced avocado, crushed peanuts, or a drizzle of spicy mayo all pair well with these tacos.

Frequently Asked Questions

Can I use store-bought teriyaki sauce?

Yes! If you’re short on time, you can use a good-quality store-bought teriyaki sauce. However, homemade sauce has a fresher, more vibrant flavor.

What tortillas work best for these tacos?

Both flour and corn tortillas work well, depending on your preference. Flour tortillas are soft and chewy, while corn tortillas have a slightly firmer texture and a more authentic taco flavor.

How can I make this recipe gluten-free?

Use tamari instead of soy sauce and choose gluten-free corn tortillas to make this dish completely gluten-free.

Can I make this dish ahead of time?

Absolutely! You can make the teriyaki chicken and slaw ahead of time and store them separately in the fridge. When ready to eat, just warm up the chicken and assemble your tacos.

Storage Instructions

• Refrigeration: Store leftover teriyaki chicken in an airtight container in the fridge for up to 3 days. The slaw is best eaten fresh but can be stored for 1–2 days.
• Freezing: The teriyaki chicken can be frozen for up to 2 months. Let it cool completely before freezing in an airtight container. Thaw in the fridge overnight and reheat on the stovetop.
• Reheating: Warm the chicken in a pan over medium heat until heated through. Avoid microwaving the slaw as it can become soggy.

Related Recipes

If you loved these Teriyaki Chicken Tacos, you might also enjoy:

• Easy Crock Pot Teriyaki Chicken

Conclusion

These Teriyaki Chicken Tacos bring together the best of two worlds—bold, umami-packed teriyaki chicken and fresh, vibrant taco toppings. They’re quick, easy, and packed with flavor, making them a must-try for taco night. Give this recipe a try, and let me know how you like it! Happy cooking!

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