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Teriyaki Tacos

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Ingredients for 6 servings

  • 21 Ounce Bottle Soy Vay® Teriyaki Marinade, Divided
  • 2 ½ Pounds Foster Farms® Chicken Breast Strips
  • 1 Package Mission® Fajita Size Soft Taco Shells
  • Pineapple Sal-slaw:
  • ½ Pineapple, Peeled, Cored, and Diced
  • ¾ Cup Jicama, Peeled and Diced
  • 2 Limes, Juiced
  • ½ Bunch of Cilantro, Minced
  • 1 Jalapeño, Seeded, Minced
  • 1 Tablespoon Honey or Agave Nectar
  • ½ Red Onion, Finely Diced
  • Salt to Taste
  • Crema:
  • 6 Ounces Pina Colada Yogurt
  • 2 Tablespoons Mayonnaise
  • 2-3 Teaspoons Lime Juice


In a medium bowl add all of the chicken, and 1 ½ Cups Soy Vay® Marinade. Allow to marinate at room temperature for 30 minutes.
Prepare the Sal-slaw and the Crema as the chicken marinates. Combine Crema ingredients and set aside. Combine Pineapple Sal-slaw and stir well. Add salt to taste. Refrigerate until chilled and taste again for additional honey or salt.
Add chicken to a large skillet heated to medium high to high heat. Cook 3-4 minutes, on each side or until chicken reaches 165˚.
When chicken is cooked, add a drizzle of Soy Vay® to the chicken before assembling tacos.

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