It’s Taco Tuesday and we are bringing you one of the tastiest taco recipes around!
Here is a bomb Teriyaki Chicken taco recipe that you can make at home (with parental supervision of coarse). This is a great way to spend some quality time with your parents while creating a tasty dinner.
- 1 1/2 lbs Chicken breasts, boneless skinless
- 1/2 tbsp Lime juice
- 2 tbsp Mayonnaise
- 1 Mccormick grill mates 7 spice teriyaki single use marinade
- 1 Recipe grilled pineapple pear salsa
Pasta & Grains
- 1 1/4 cups Rice, cooked
Bread & Baked Goods
- 4 Flour tortillas
- 2 cups Montery jack cheese
- 5 1/3 oz Pineapple yogurt
Now Lets Make it:
Chicken Marinade: Reserve 1/4 cup Teriyaki Marinade for after grilling. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add remaining Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
Grilled Pineapple Pear Salsa: Meanwhile prepare Salsa according to directions. Store in the refrigerator until ready to use.
Pineapple Lime Crema: Meanwhile, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F. ( Parental Supervision)
Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). (Parental Supervision)
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. (Parental Supervision)
Remove chicken and let rest 5 minutes before slicing into thin strips. (Parental Supervision)
Assemble: Toss chicken strips in reserved 1/4 cup Teriyaki Sauce until evenly coated. Divide rice evenly among tortillas followed by cheese. Melt cheese on rice in the microwave or stovetop then top with Teriyaki Chicken followed by Grilled Pineapple Pear Salsa. Drizzle with Pineapple Lime Crema.
We found this delicious recipe courtesy of Carlsbadcravings.com!