Chicken Tacos Cucumber Slaw (Print Version)
# Ingredients:
→ Cucumber Cream Mix
01 -
1 large English cucumber or a few smaller ones (3-4 Persian ones work)
02 -
1 cup of a mix of fresh herbs like mint, cilantro, and green onions
03 -
1/4 cup of thick Greek yogurt, plain
04 -
1 teaspoon of sesame seeds
05 -
1/4 teaspoon of salt
06 -
1 teaspoon of crunchy chili oil
07 -
1 tablespoon of sweet chili sauce
08 -
2 tablespoons of mayonnaise
09 -
1 teaspoon of toasted sesame oil
→ Chicken with Teriyaki Glaze
10 -
1 lb chicken thighs, no skin or bones
11 -
Black pepper and salt as needed
12 -
2 tablespoons of sweet chili sauce
13 -
1/3 cup plus another 1/4 cup of teriyaki sauce
→ To Serve
14 -
8 tortillas, flour and around 6 inches wide
15 -
1/4 cup of crushed peanut pieces
16 -
A handful of sesame seeds
17 -
1 avocado, sliced into pieces
# Instructions:
01 -
Sprinkle chicken with seasoning. Cook it in an Instant Pot using teriyaki sauce for 10 minutes. Shred it up, mix in sauces, then broil the meat until edges crisp up (3-6 minutes).
02 -
Make the dressing by mixing the ingredients. Coat the cucumber slices and herbs in it. Save a little dressing for drizzling later.
03 -
Start with the warm tortillas, then stack on the chicken, cucumber mix, avocado slices, peanuts, and sesame seeds.
# Notes:
01 -
Use a slow cooker, 2.5 to 3.5 hours on high, or 4 to 5 hours on low.
02 -
Bake it in a 400°F oven for roughly 35 minutes.
03 -
Try it on the stovetop and boil for 10 to 15 minutes.