Easy Teriyaki Chicken Tacos

If you’re cruisin’ for some fusion, look no further than these easy Japanese-inspired teriyaki tacos. Loaded with savory chicken and fresh veggies, they come together fast and taste great!
Clock icon
30 Minutes Prep
30 Minutes Total
Pie Icon
10 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • Small check mark in a circle icon 1/3 cup water
  • Small check mark in a circle icon 1 package Old El Paso™ Japanese Inspired Teriyaki World Taco Kit
  • Small check mark in a circle icon 1 cup shredded Napa cabbage
  • Small check mark in a circle icon 1/2 cup shredded carrot
  • Small check mark in a circle icon 1/3 cup diced avocado
  • Small check mark in a circle icon 1/4 cup sliced green onions
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro leaves
Preparation
  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
  2. Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
  3. While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, carrot, avocado, green onions and cilantro.
Expert Tips
  • For best results, pat chicken slices dry before adding to hot skillet.
  • Shredded lettuce makes a nice substitute for the cabbage.
Nutrition

1 Taco Calories 180  (Calories from Fat 60);  Total Fat 7g  (Saturated Fat 2g,  Trans Fat 0g); Cholesterol 30mg;  Sodium 390mg;  Total Carbohydrate 18g  (Dietary Fiber 1g,  Sugars 3g);  Protein 12g 

% Daily Value: Vitamin A  20%;  Vitamin C  2%;  Calcium 4%;  Iron  8%; 

Exchanges: 1 Starch, 1 1/2 Very Lean Meat, 1 Fat

Carbohydrate Choice: 1