A Fusion Taco You’ll Make Again and Again
When sweet, salty, and spicy all come together in one bite — that’s when a taco becomes unforgettable. These Teriyaki Chicken Tacos take classic taco energy and flip it with bold Asian-inspired sweetness, creamy spice, and fresh blended pico.
This recipe is quick, juicy, and FULL of flavor. Perfect for taco night, meal prep, or a viral-worthy plate for your next vlog.
Ingredients
For the Teriyaki Chicken
- 1 lb chicken (diced or sliced)
- 1 tsp chicken bouillon
- 1 tsp pollo seasoning
- 3–4 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp oil
Blended Pico de Gallo
- 1 tomato
- ¼ onion
- Small handful of cilantro
- Pinch of salt
(Blend lightly — still chunky.)
Spicy Mayo
- 2 tbsp mayo
- 1 tsp ketchup
- 1 tsp mustard
- 1 tsp sriracha (or more if you like heat)
Extras
- Corn or flour tortillas
- Shredded cheese
- Lime wedges (optional)
How to Make Teriyaki Chicken Tacos
Step 1: Cook the Chicken
- Heat oil in a pan.
- Add chicken and season with bouillon + pollo seasoning.
- Once it starts browning, add:
- Teriyaki sauce
- Soy sauce
- Brown sugar
- Stir and cook until glazed, sticky, and fully coated.
Your kitchen will smell AMAZING.
Step 2: Make the Blended Pico
Blend tomato, onion, cilantro, and salt until just combined — not watery, not fully smooth.
This adds acidity that balances the sweet chicken perfectly.
Step 3: Make the Spicy Mayo
Mix mayo, ketchup, mustard, and sriracha.
Creamy + tangy + spicy = elite taco sauce.
Step 4: Assemble the Tacos
- Warm your tortillas.
- Add a scoop of teriyaki chicken.
- Sprinkle cheese so it melts slightly.
- Spoon on blended pico.
- Drizzle spicy mayo over the top.
- Add lime if you like brightness.
Done. Plate. Eat. Smile.
El Reylo’s Flavor Tips
- Toast tortillas on a skillet for light char = more flavor.
- Add pineapple chunks for a tropical twist.
- Use shredded cabbage for crunch.
- Want heat? Add jalapeños or chile oil.
This is a taco you’ll return to — simple but PACKED with personality.
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