Teriyaki Chicken Tacos

By Nanatimesthree

Ingredients

• 3 boneless skinless chicken breasts
• 1 1/2 cups teriyaki sauce divided
• 8 to 10 6-inch flour tortillas
• 1 cup diced pineapple
• CABBAGE SLAW
• 2 cups finely shredded cabbage
• 1/2 red onion thinly sliced
• 2 tablespoons chopped cilantro
• 2/3 cup sour cream
• 4 teaspoons honey
• 1/2 teaspoon each salt and pepper
• Sriracha sauce if desired to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine the chicken and 1 cup of teriyaki sauce in a large Ziplock bag. Press excess air out, seal, and chill for 30 minutes or up to overnight.

Step 2

Transfer chicken to a preheated grill or grill pan over medium heat. Cook for 5-8 minutes on each side until cooked through.

Step 3

Prepare slaw by whisking together sour cream, honey, salt and pepper. Add sriracha if desired. Stir in cabbage, red onion, and cilantro.

Step 4

Thinly slice chicken and serve in tortillas with pineapple and slaw. Top with remaining teriyaki sauce and serve.