HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Chicken Tacos
Teriyaki Chicken Tacos

Teriyaki Chicken Tacos

with Cabbage Slaw and Pickled Red Onion

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REMIX! Here at HelloFresh, we’re all about a mash-up. This week, our chefs combined two dishes that were totally meant to be. Sweet-and-savory teriyaki chicken is piled into steamy tortillas along with pickled red onion and a tangy, crunchy slaw. For a finishing touch, the tacos are sprinkled with sesame seeds. One bite will make your taste buds sing.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

5 teaspoon

Red Wine Vinegar

1 teaspoon


2 tablespoon

Sour Cream


4 ounce

Shredded Red Cabbage

10 ounce

Chicken Breast Strips

8 tablespoon

Teriyaki Sauce


1 tablespoon

Sesame Seeds

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon


1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate65 g
Sugar27 g
Dietary Fiber5 g
Protein37 g
Cholesterol110 mg
Sodium2210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry produce. Halve, peel, and very thinly slice onion. In a small bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt and pepper. Add ¼ of the sliced onion; toss to coat. Set aside, stirring occasionally, until ready to serve.


In a medium bowl, combine sour cream, remaining vinegar, ½ tsp sugar (1 tsp for 4 servings), and sriracha (start with half and add more if you like things spicy). Stir in half the cabbage. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.


Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining onion and cabbage and season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.


Meanwhile, pat chicken dry with paper towels. Add to pan with veggies along with another drizzle of oil, salt, and pepper. Cook, stirring often, until chicken is browned and cooked through, 4-6 minutes.


Add teriyaki sauce to pan; bring to a boil. Reduce to a low simmer and cook until sauce is slightly thickened and coats chicken and veggies, 4-6 minutes. Stir in half the sesame seeds. Season with salt and pepper.


Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide chicken and veggie mixture (using a slotted spoon if needed) between tortillas. Top with cabbage slaw and pickled onion. Sprinkle with remaining sesame seeds and serve.