Teriyaki Chicken Tacos

Below are the tips and shortcuts for preparing this Taco Tuesday recipe with little work!

Chicken Teriyaki Tacos

Teriyaki chicken is one of those meals my family loves so much that my kids even eat it with broccoli -yes, you read ok. So, teriyaki chicken tacos for a quick midweek dinner? Of course!

This recipe is so simple and delicious that I have to include it in The Taco Tuesday Cookbook. Chicken can be marinated overnight, so when it's time to get your tacos on, you're ready to roll!

How to Make Teriyaki Chicken Tacos

Make this recipe once and get ready to hear everyone at home running to the table for the most epic chicken tacos! Here’s how to make them:

1. Marinate
   Let the chicken marinate with the teriyaki sauce for at least 4 hours or up to overnight.
2. Cook the chicken
   Cook the chicken in a large cast iron skillet for about 12 minutes, filpping it halfway through. If you prefer a less hands-on version, you could make this baked teriyaki chicken.
3. Make the sauce
   This sweet sauce is easy to make in the blender by mixing yogurt, pineapple, and a bit of spice.

More a visual learner? This video shows you the easy step-by-step:

What to Serve with These Chicken Tacos 

These tacos pair amazingly well with the creamy pineapple salsa or with this fresh pineapple salsa when you crave a little more crunchiness and heat. Other great toppings are guacamole, pico de gallo, corn and black bean salsa, sour cream, cilantro lime sauce, shredded red cabbage, or shredded carrots. For sipping, this Ginger Margarita is perfect!

More Asian-Fusion Taco Recipes

While the good ole Tex-Mex tacos are always a keeper, there's something special about Asian fusion tacos. If you're hungry for more Asian-inspired recipes, try these Korean Beef Tacos, Orange Ginger Portobello Mushroom Tacos, Slow Cooker Thai Chicken Lettuce Cups, and Asian Thai Rib Tacos.

The Taco Tuesday Cookbook

These recipes will make every taco night the most exciting meal of your week! Eat great tacos, at home.
Grab your copy today!

Buy the Book

Teriyaki Chicken Tacos

Servings: 6

Prep Time: 10 minutes mins

Marinade time: 4 hours hrs

Cook Time: 12 minutes mins

Total Time: 4 hours hrs 22 minutes mins

Turn that classic teriyaki chicken into delicious tacos drizzled with a tangy sauce topped with pineapple pieces for a fun twist for taco night!

5 from 16 votes

Print Pin

Watch how it’s made:

Ingredients

For the Tacos:

• 1 ½ pounds boneless skinless chicken breasts, sliced into strips
• 1 cup Teriyaki sauce, divided
• 1 tablespoon vegetable oil
• 2 cups Romaine lettuce, finely shredded
• 1 ½ cups shredded Monterey Jack Cheese, or your favorite
• 12 flour or corn tortillas, warmed

For the Pineapple Salsa

• ½ cup plain yogurt
• 1 cup fresh pineapple chunks, divided
• ½ lime, juiced
• ⅛ teaspoon cayenne pepper, optional

Instructions

Make the sauce:

• In a blender, blend the yogurt, ½ cup pineapple chunks, juice from ½ lime, and cayenne pepper (if using) until smooth. Transfer to an airtight container and refrigerate up to 3 days.

Marinate the chicken:

• Put the chicken breast strips in an airtight container or zip top plastic bag. Add ½ cup of the teriyaki sauce, seal, and toss to combine. Refrigerate for at least 4 hours or up to overnight.

Cook the chicken:

• In a large cast iron skillet, heat oil over medium-high heat. Remove the chicken from the marinade and cook for about 5 minutes, flip, and cook on the other side for 7 minutes, or until cooked through. Remove the pan from the heat, add remaining ½ cup teriyaki sauce, and toss to coat the chicken. Transfer the chicken to a plate.

Assemble the tacos:

• Assemble the tacos by layering the shredded lettuce, cheese, teriyaki chicken, and remaining ½ cup pineapple chunks on the tortillas.
• Drizzle the creamy pineapple sauce over the top.

Notes

Nutrition information is calculated without the pineapple sauce.

Equipment

The Taco Tuesday Cookbook

Taco Holder

marinade tray

Nutrition

Serving: 2 tacos | Calories: 457kcal | Carbohydrates: 39g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 2630mg | Potassium: 667mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1563IU | Vitamin C: 2mg | Calcium: 432mg | Iron: 4mg