Chicken and Cucumber Tacos (Printable Version)
# What You'll Need:
→ Cucumber Cream Sauce
01 -
1 large English cucumber or 3-4 small Persian cucumbers
02 -
1 cup of fresh herbs (mint, cilantro, green onions)
03 -
1/4 cup yogurt (plain, Greek style)
04 -
2 tablespoons of mayo
05 -
1 teaspoon sesame seeds
06 -
1 tablespoon sweet chili sauce
07 -
1 teaspoon chili crunch
08 -
1 teaspoon sesame oil (toasted)
09 -
1/4 teaspoon salt
→ Chicken in Teriyaki
10 -
1/3 cup and 1/4 cup teriyaki sauce
11 -
1 lb of chicken thighs (skinless, no bones)
12 -
2 tablespoons of sweet chili sauce
13 -
Salt and pepper, as needed
→ Toppings and Wraps
14 -
Crushed peanuts (1/4 cup)
15 -
Sesame seeds for garnish
16 -
1 ripe avocado, cut into slices
17 -
8 small tortillas (6-inch, flour)
# Preparation Steps:
01 -
After seasoning the chicken thighs, cook them in an Instant Pot with teriyaki sauce for 10 minutes. Shred the meat, mix more sauces in, and broil it for 3-6 minutes to get crispy edges.
02 -
Combine yogurt, mayo, and the other dressing ingredients. Toss with cucumbers and herbs, but leave a little sauce aside for later.
03 -
Warm your tortillas, then stack the chicken, cucumber mix, peanuts, avocado slices, and sesame seeds on top.
# Additional Tips:
01 -
Slow cook on high for 2.5-3.5 hours, or low for 4-5 hours.
02 -
Bake in the oven at 400°F for around 35 minutes.
03 -
You can boil it on the stovetop for 10-15 minutes.