Teriyaki chicken tacos are perfection; with a crispy wonton shell stuffed full of flavorful teriyaki chicken and topped with a tangy Asian slaw. They’re great for an appetizer or main dish!
I love taking 2 different cultures of foods and combining them into something so tasty and delicious. Mexican food meets Italian food with a Mexican inspired pasta dish, or how about philly cheesesteak pizza, and then these tacos combine a more traditional Asian flavor of teriyaki sauce with tacos for a fun, but irresistible twist.
These tacos are savory, sweet, tangy and so delicious. They’re easy to make thanks to New P.F. Chang’s® Home Menu Teriyaki Sauce. It gives the chicken in these tacos the perfect extraordinary flavor for a simple and fun dish.
This is a quick overview of the ingredients you’ll need for this Teriyaki Chicken Taco Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- coleslaw cabbage mix
- rice vinegar
- sesame oil
- brown sugar
- teriyaki sauce
- chicken breast
- eggroll wrappers
- red bell pepper
- green onions
- lime wedges
How to make Teriyaki Chicken Tacos?
- Combine the coleslaw mix and cilantro in a medium bowl. In a small bowl mix together the vinegar, sesame oil, and brown sugar for the coleslaw sauce. Pour the tangy sweet sauce over the cabbage mixture and set the mixture in the fridge to chill until needed.
- Marinate the chicken breasts in a simple teriyaki marinade in a large freezer bag for at least 30 minutes, up to 2 hours.
- Heat vegetable oil in a large sauté pan over medium-high heat. Add 1 eggroll wrapper to the oil and heat it for about 8 seconds on a side, then flip it over and heat it for a few seconds on the other side. Using tongs fold one corner of the wrapper to the other corner to make a taco shell shape and fry until the bottom side is holden brown, then flip it to get the other side golden brown. Remove if from the heat and place it on a paper towel to cool. Repeat with the remaining wrappers.
- Dry out the oil from the pan and cook the chicken breasts in the pan over medium heat flipping halfway through and cooking until the inside of the chicken reaches 165 F. Dice the chicken into small pieces and coat the pieces in the remaining teriyaki sauce.
- Fill the warm taco shells with teriyaki-glazed chicken, coleslaw, red pepper and green onion pieces. Serve with lime slices to drizzle the lime juice over the top of the tacos.
Tips and Tricks:
- If you don’t want to fry the eggroll wrapper taco shells you have a couple options. You can serve the tacos in traditional taco sized flour tortillas or corn tortillas. Or you can also place the egg roll wrappers over a tortilla tray and bake them. Coat them in olive oil on each side and bake at 375 F for about 4 to 5 minutes, or until golden brown.
- These are smaller tacos so they are the perfect appetizer, but serve a few with some rice, a side salad or some roasted veggies to make a meal of it.
- The chicken makes great leftovers. Store any leftovers for this dish individually, keeping the cooked chicken, or prepared slaw, and veggies in airtight containers in the fridge for up to 4 days. Make fresh taco shells, or serve with warm tortillas as desired.
Additional Taco Topping Ideas:
- sliced red onion
- sliced carrot sticks
- peeled and diced cucumbers
- diced jalapenos
- sweet pineapple salsa or mango peach salsa
- toasted sesame seeds
These are my new favorite tacos. They’re such a great combination of Asian flavors, meet Mexican food with a delicious fusion food. They’re a quick flavorful taco that is delicious for an appetizer or main dish, great for a weeknight dinner, or for serving a crowd for a party.
Teriyaki Chicken Tacos
For the Asian Slaw:
- 2 cups coleslaw mix
- 1/4 cup cilantro (chopped)
- 2 TBS rice vinegar
- 2 TBS sesame oil
- 1 TBS brown sugar
For the Teriyaki Chicken Tacos
- 1/3 cup + 1/4 cup PF Chang's Teriyaki Sauce (divided)
- 4 thawed chicken breasts
- 6-8 eggroll wrappers
- 1/2 red pepper (diced)
- 4 green onions (sliced)
- In a medium sized bowl combine coleslaw mix and cilantro.
- In a small bowl mix together vinegar, sesame oil and brown sugar.
- Pour sauce mixture over coleslaw mixture and stir together.
- Cover and place mixture in the fridge for 30 minutes to 1 hour.
- Marinate chicken breasts in 1/3 cup Teriyaki Sauce in a bowl or bag for 30 minutes to 1 hour.
- Heat 2-3 TBS of vegetable oil in a large saute pan over medium high heat.
- Add 1 eggroll wrapper to heated oil.
- Fry on one side for about 8 seconds till it starts to get bubble and just starts to turn golden.
- Flip over and fry additional side for about 5 seconds.
- Carefully using tongs, fold one corner of the eggroll wrapper over to the opposite corner and continue to fry that side till golden brown.Flip over and repeat with other side (still folded over).
- Remove from heat and place on paper towels to soak excess grease and allow "taco shells" to cool. (Make sure to leave a little space between the 2 corners of the shell that have been folded together because it will harden in whatever position it cools. So that you can stuff toppings into the shells.) Set aside.
- Repeat with remaining wrappers. Add in more oil (2 tablespoons at a time as needed to keep a little on the bottom of the pan for each wrapper)
- Cook chicken breasts in another large saute pan over medium heat. Flipping half way and cooking through (165 degrees or no pink in the middle).
- Dice chicken breasts into small pieces and coat in additional 1/4 cup teriyaki sauce.
- Fill taco shells with about chicken, top with coleslaw, and sprinkle with red pepper and green onion.
- Serve with a sliced lime to drizzle the juice over the top and enjoy.
**This post was originally compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SimpleSecret #CollectiveBias
You can find P.F. Chang’s® Home Menu Sauces exclusively at Walmart. They have a Teriyaki (like you’ll use in this recipe), Kung Pao and Sesame sauce. I’d love to see your unique twists on Asian recipes using P.F. Chang’s® Home Menu Sauces too! Don’t forget to enter the sweepstakes and find more Asian recipe inspiration on their website.