Teriyaki-Glazed Chicken & Avocado Tacos

Name: Teriyaki-Glazed Chicken & Avocado Tacos with Cucumber Slaw & Soy Aioli
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Brown Onion; 1 sachet Crispy Shallots; 1 Cucumber; 1 packet Ginger Paste; 6 Mini Flour Tortillas; 1 Chicken Breast Strips; 1 packet Teriyaki Sauce; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 Avocado; 1 drizzle olive oil; 1 drizzle white wine vinegar; 1 tbs soy sauce; 1 tsp brown sugar

with Cucumber Slaw & Soy Aioli

Recipe Development TeamUpdated on June 09, 2026

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Calories

773 kcal

Protein

40g protein

Preparation Time

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Soy
Wheat
Gluten
Sesame
Eggs
Milk
May contain traces of allergens
Gluten

With Australian Avocados on your kitchen bench, you AVO-CAN-DO so much more at mealtime. Sliced, diced, or smashed, they are the ultimate "double positive", delivering a delicious and nutritious balance to bold flavours and doubling the goodness on your plate. This versatile star is the key to elevating every bite of tonight's teriyaki-glazed chicken and slaw tacos!

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

Ingredients

Serving amount

Brown Onion

1 sachet

Crispy Shallots

Cucumber

1 packet

Ginger Paste

Mini Flour Tortillas

(Contains: Soy, Wheat, Gluten May be present: Milk.)

Chicken Breast Strips

1 packet

Teriyaki Sauce

(Contains: Gluten, Sesame, Soy, Wheat)

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Shredded Cabbage Mix

Avocado

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

1 tbs

soy sauce

(Contains: Soy May be present: Gluten.)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3230 kJ

Calories773 kcal

Fat42.7 g

of which saturates8.4 g

Carbohydrate65.6 g

of which sugars21.5 g

Dietary Fibre12.2 g

Protein40 g

Sodium1970 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

Slice avocado in half, scoop out flesh and thinly slice.
Finely chop brown onion.
Slice cucumber into half-moons.
In a large bowl, combine shredded cabbage mix, cucumber and a drizzle of white wine vinegar and olive oil.
In a small bowl, combine garlic aioli and half the soy sauce.
In a second small bowl, combine teriyaki sauce (see ingredients), the remaining soy sauce, the brown sugar and a splash of water.

Little cooks: Take charge by combining the sauces!

Heat a large frying pan over medium-high heat. Add onion and cook until starting to soften, 2-3 minutes.
Add chicken breast strips in batches, until browned and cooked through, 4-5 minutes.
Add ginger paste and cook until fragrant, 1 minute.
Add teriyaki mixture, stirring to combine and simmer until slightly reduced, 1 minute.

TIP: The chicken is cooked when it is no longer pink inside.

Microwave mini flour tortillas on amicrowave-safe plate in 10 second bursts, until warmed through.
Season slaw to taste with salt and pepper, then toss to combine.

Little cooks: Take the lead and toss the slaw!