Street food hack: Mexican meets Asian with teriyaki chicken tacos

Aug 27, 2015 at 12:30 p.m. ET

Tacos meet teriyaki chicken with pickled veggies, and it's a match made in heaven.

Pickled veggies are super easy to make and give these tacos just the right amount of Asian flair. All you need are a few vinegar- and sugar-related ingredients, some thinly sliced veggies and about 10 minutes to make these very cool pickled veggies that taste so good in these tacos.


I love street tacos because less is more when a tortilla is wrapped around a simple filling. In this case, the filling is just grilled teriyaki chicken and slightly crisp pickled veggies. I like to make the chicken on the barbecue because it tastes like a street taco.


And what's a street taco without chopped onions and cilantro, so I added them too. These tacos taste especially good with really fresh corn tortillas.


Teriyaki chicken and pickled veggie taco recipe

A soft corn tortilla filled with grilled teriyaki chicken and homemade pickled veggies is where Asian and Mexican flavors unite.

Serves 2

Prep time: 10 minutes | Inactive time: 15 minutes | Cook time: 12 minutes | Total time: 37 minutes


  • 2 boneless, skinless chicken breasts
  • 1 cup teriyaki sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup thinly sliced daikon radish (in about 3-inch-long strips)
  • 1/3 cup thinly sliced carrot (in about 3-inch-long strips)
  • 1/3 cup thinly sliced hothouse cucumber (in about 3-inch-long strips)
  • 1 serrano pepper, seeded and thinly sliced (optional)
  • 4 soft corn tortillas
  • 1/4 cup chopped onion
  • 8 sprigs cilantro


  1. Heat the barbecue to medium heat.
  2. To a large, shallow bowl, add the teriyaki sauce.
  3. Add the chicken, and let it marinate for 15 minutes.
  4. While the chicken is marinating, to a medium-size bowl, add the rice vinegar, apple cider vinegar, sugar and salt. Stir until the sugar dissolves.
  5. Add the daikon, carrot and cucumber to the vinegar mixture. Cover the veggies in the liquid as much as possible, and set aside.
  6. Place the chicken on the barbecue grill, and cook until thoroughly done (about 5 minutes on each side).
  7. Remove, and chop the chicken.
  8. Onto each corn tortilla, add the hot chicken, pickled veggies (strained), serrano pepper (optional), onions and cilantro.
  9. Serve right away.

More Asian taco recipes

Thai chicken tacos with peanut butter sauce
Asian beef tacos
Asian turkey tacos