Teriyaki Pork Tacos Recipes

TERIYAKI PORK TACOS

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 4-5 minutes. Add teriyaki sauce, garlic and onion powder; cook 3 minutes longer, stirring occasionally., Using tongs, place about 2/3 cup pork mixture down center of each tortilla. Top with romaine, oranges and onions. Serve immediately. If desired, serve with remaining pan sauce.

TERIYAKI PORK TACOS

Steps:

• Place tenderloin in ziplock bag with 1 cup of teriyaki sauce. Marinate for at least an hour. Overnight is preferred.
• Preheat oven to 450°F Place pork in baking dish with onions and bell peppers. Season pork with 1Tbsp of cumin and chili powder. Pour can of tomatoes and chilis overtop. Cover with aluminum foil and bake in the oven 20 minutes. Pour remaining teriyaki sauce on top of tenderloin, recover, and place in oven for another five minutes, or until pork is medium rare.
• Place pork on a plate and cover with foil to let rest and cool enough to handle.
• Pour veggies and juices from the pan into a medium sauce pot and begin reducing liquid. Add molasses, jalapenos, and salsa. Bring to a boil and reduce heat to allow sauce to thicken.
• Slice pork into thin strips and stir into sauce pot. Continue to simmer to ensure meat is cooked-through.
• In another sauce pot, mix beans, corriander, cumin, garlic powder, chicken stock and 1/2 cup of cheese. Heat through.
• Heat taco shells according to package.
• Assemble tacos according to taste using the beans, remaining cheese, pork and pepper mixture, sour cream, salsa, lettuce, tomatoes, and cilantro.

CHICKEN TERIYAKI TACOS

Steps:

• Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
• Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
• Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
• Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
• Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.
• Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
• Mix sour cream and sriracha sauce together in a small bowl.
• Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.