Step By Step Instructions:

Cheesy Double Decker Chicken Teriyaki Tacos Served W/ Roasted Cilantro Corn 

→Skip instructions, I’m a pro!

At the beginning of January, like most, I sit down and make some goals. Actually, my boyfriend and I usually sit down together and make personal, work, and relationship goals, and it is always a fun, crazy, & eye opening experience. Sometimes it’s exciting to sit down and see where you are, where you want to be, and how to get there. Other times it can give you that feeling in your gut that you usually get right when you reach the top of a roller coaster; you know, the one where you know you’re about to drop but there’s nothing you can do except scream and hold on?! So yea, good and bad feelings! 🙂  

This particular year has a lot in store for us, but I won’t get into that now. My first and most achievable goal, was to meal plan and to share my meal plans with all my viewers and readers. I’m still new to the blog world but I do know one thing, no one has time. No one has time to make a reservation let alone a meal plan for an entire week, right?! 

This recipe is one of my favorites for many reasons: 1) It only takes 20 minutes, 2) It allows me to have some cheddar & pepper jack cheese in my life, 3) Fresh cut veggies and pineapple chunks make it “healthier”, 4) DOUBLE DECKER TACOS. 

This recipe is one that is going to be apart of a Grilled Chicken Meal Plan that I’m currently working on. By cooking about 6-8 chicken breasts in the beginning of the week, it allows you to have the main ingredient for dinner already done each night. This leaves nothing for you to do at the end of a very long day, except to prep some toppings! 

 

To Make or Not to Make, Homemade Teriyaki Sauce: 

1. No matter what you decide, it’s going to be delicious because Teriyaki Sauce is sweet, sticky, and takes like liquid candy. I made my own because I didn’t have a store bought version in my fridge, but I did have all the ingredients on hand to make some. 

2. Grab a small sauce pot and place it on a burner over medium heat, and either add all the ingredients to the pot, or pour about 1.5 cups into the pot, whisking while it heats up. I used this recipe as a guide –> Teriyaki Sauce in a Flash

To Make Cilantro Corn: 

3. While the sauce is warming, drain/strain your corn and add it to a medium saute pan with 1-2 T of butter. (Your call on the butter, it’s delicious but I know we are all secretly calorie counting.) 

4. To the corn add in the salt, fresh ground pepper, red pepper flakes, paprika, chopped cilantro, and lime juice and stir. (Once it’s hot, reduce heat and simmer.)

To Prep Double Decker Taco Ingredients: 

5. Grab your cutting board and place on the counter. Place 2 pre-cooked chicken breasts onto the board and dice small. 

6. Add the diced chicken to the teriyaki sauce and mix well with a slotted stirring spoon. 

7. Clean off the cutting board and knife and then replace on counter. Gather all the veggies and/or toppings you’re using for the tacos and slice, dice, chop, and grate.  

8. I bought a small can of pre-diced pineapple to save time. To each his own. 🙂 Also, I love food that can be sweet and salty at the same time, so I decided to go with Sweet-N-Hot Jalapenos Vs. freshly sliced. 

9. I did not buy pre-shredded cheese because I have an obsession with shredding my own. Again, to each his own. 

10. Because I love cheese, and because they were the only standing taco shells available, I splurged and bought some of those “Old El Paso Bold Nacho Cheese Flavored Taco Shells, Stand ‘n Stuff”. (Not a sponsored post, just highly recommended shells.) 

11. My secret to a successful Double Decker Taco is; Mission Street Taco Mini Flour Tortillas. They are tiny and fit perfectly into a hard shell. Melt a tiny bit of cheese onto each flour tortilla in the microwave, then gently place the flour tortillas into the hard shells, using the cheese as glue to keep the flour shell attached to the hard shell. 

12. Once all the veggies are diced, the teriyaki chicken is hot, and the corn is done, it’s time to build the tacos! 

To Make Double Decker Chicken Teriyaki Tacos: 

1. When you have successfully stuffed the flour tortilla into the hard shell, using a small pair of tongs, place some chicken into each shell. (Be careful as the shells do break easily.) 

2. On top of the chicken lay down some sliced lettuce & cilantro, pineapple chunks, chopped cherry tomatoes, diced red onions, and roughly chopped sweet-n-hot jalapenos. 

3. Lastly, drizzle with teriyaki sauce and top with shredded cheese, serve with a side of cilantro corn and enjoy!! 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Cheesy Double Decker Chicken Teriyaki Tacos W/ Roasted Cilantro Corn 🙂

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS (For Everything):

Chicken Teriyaki Tacos: 

  • 2 Seasoned, Pre-Cooked Diced Chicken Breasts 
  • 1.5 Cups Teriyaki Sauce 
  • 6 Old El Paso Bold Nacho Cheese Flavored Taco Shells, Stand ‘n Stuff  
  • 6 Mission Street Taco Mini Flour Tortillas
  • 1 Cup Diced Pineapple Chunks 
  • 1 Cup Diced Cherry Tomatoes 
  • 1/4 Cup Chopped Cilantro  
  • 1/2 Cup Diced Red Onion 
  • 1 Cup Sliced Green Leaf Lettuce 
  • 1/2 Cup Roughly Chopped Sweet-N-Hot Jalapenos 
  • 1 Cup Shredded Cheddar & Pepper Jack Cheese 

Cilantro Corn:

  • 1-2 T Butter 
  • 1 Can White & Yellow Mixed Corn, Drained 
  • 1 T Chopped Cilantro 
  • Sea Salt (To Taste)
  • Fresh Ground Pepper (To Taste) 
  • Dash Smoked Paprika 
  • Dash Red Pepper Flakes 
  • 1 t Lime Juice 

DIRECTIONS, For Everything:

1. No matter what you decide, it’s going to be delicious because Teriyaki Sauce is sweet, sticky, and takes like liquid candy. I made my own because I didn’t have a store bought version in my fridge, but I did have all the ingredients on hand to make some. 

2. Grab a small sauce pot and place it on a burner over medium heat, and either add all the ingredients to the pot, or pour about 1.5 cups into the pot, whisking while it heats up. I used this recipe as a guide –> Teriyaki Sauce in a Flash

3. While the sauce is warming, drain/strain your corn and add it to a medium saute pan with 1-2 T of butter. (Your call on the butter, it’s delicious but I know we are all secretly calorie counting.) 

4. To the corn add in the salt, fresh ground pepper, red pepper flakes, paprika, chopped cilantro, and lime juice and stir. (Once it’s hot, reduce heat and simmer.)

5. Grab your cutting board and place on the counter. Place 2 pre-cooked chicken breasts on to the board and dice small. Add the diced chicken to the teriyaki sauce and mix well with a slotted stirring spoon. 

6. Clean off the cutting board and knife and then replace on counter. Gather all the veggies and/or toppings you’re using for the tacos and slice, dice, chop, and grate.  

7. I bought a small can of pre-diced pineapple to save time. To each his own 🙂 Also, I love food that can be sweet and salty at the same time, so I decided to go with Sweet-N-Hot Jalapenos Vs. freshly sliced. 

8. I did not buy pre-shredded cheese because I have an obsession with shredding my own. Again, to each his own. 

9. Because I love cheese, and because they were the only standing taco shells available, I splurged and bought some of those “Old El Paso Bold Nacho Cheese Flavored Taco Shells, Stand ‘n Stuff”. (Not a sponsored post, just highly recommended shells.) 

10. My secret to a successful Double Decker Taco is; Mission Street Taco Mini Flour Tortillas. They are tiny and fit perfectly into a hard shell. Melt a tiny bit of cheese onto each flour tortilla in the microwave, then gently place the flour tortillas into the hard shells, using the cheese as glue to keep the flour shell attached to the hard shell. 

11. Once all the veggies are diced, the teriyaki chicken is hot, and the corn is done, it’s time to build the tacos! 

How I build My Cheesy Double Decker Chicken Teriyaki Tacos :

  • When you have successfully stuffed the flour tortilla into the hard shell, using a small pair of tongs, place some chicken into each shell. (Be careful as the shells do break easily.) 

 

  • On top of the chicken lay down some sliced lettuce & cilantro, pineapple chunks, chopped cherry tomatoes, diced red onions, and roughly chopped sweet-n-hot jalapenos. 

 

  • Lastly, drizzle with teriyaki sauce and top with shredded cheese, serve with a side of cilantro corn and enjoy!! 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these Cheesy Double Decker Chicken Teriyaki Tacos Served W/ Roasted Cilantro Corn 🙂