Teriyaki Chicken and Cucumber Tacos (Print Version)

# Ingredients:

→ Creamy Cucumbers

01 - 1/4 cup plain Greek yogurt
02 - 2 tablespoons mayo
03 - 1 tablespoon sweet chili sauce
04 - 1 teaspoon toasted sesame oil
05 - 1 teaspoon chili crunch
06 - 1/4 teaspoon salt
07 - 1 cup fresh herbs (cilantro, green onions, mint)
08 - 1/2 teaspoon sesame seeds
09 - 1 large English cucumber or 3-4 Persian cucumbers

→ Teriyaki Chicken

10 - 1 lb boneless skinless chicken thighs
11 - Salt and pepper to taste
12 - 1/3 cup + 1/4 cup teriyaki sauce
13 - 2 tablespoons sweet chili sauce

→ For Serving

14 - 8 6-inch flour tortillas
15 - 1 avocado, sliced
16 - 1/4 cup crushed peanuts
17 - Sesame seeds

# Instructions:

01 - Season chicken, cook with teriyaki sauce in Instant Pot 10 minutes. Shred, add sauces, broil 3-6 minutes until crispy.
02 - Mix dressing ingredients, toss with sliced cucumbers and herbs. Reserve some dressing for serving.
03 - Layer warm tortillas with chicken, cucumber mix, avocado, peanuts, and sesame seeds.

# Notes:

01 - Can be made in crockpot (2.5-3.5 hours high/4-5 hours low)
02 - Can be made in oven (400°F for 35 minutes)
03 - Can be made on stovetop (boil 10-15 minutes)

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