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Asian/Mexican Fusion: Chicken Teriyaki Taco Boats

  • Published on: 31 January, 2014
  • Last update: 31 January, 2014
I love Asian food. I love Mexican food. And I needed something to satisfy my multicultural taste buds. Thus, chicken teriyaki taco boats were born. 
These are so simple and really allow you to eat a variety of fruits and vegetables. In the guacamole alone, there are 6 different vegetables and fruits! I also garnished the boats with tomato and red pepper – and they are obviously made of lettuce, so that’s yet another plant you’re reaping benefits from. Try to pack all of your meals with as much color as possible. A nutritionist once told me to make my plate look like a Christmas tree – lots of green, and colorful ornaments!
To make the chicken, you will need to either buy an organic, gluten-free teriyaki sauce, or you can make one at home very easily!
  • 1 cup gluten-free soy sauce, known as “Tamari” (MUST BE ORGANIC)
  • 1/2 cup rice wine
  • 1/4 cup apple cider vinegar
  • 1/4 cup pineapple juice
  • 1 tablespoon maple syrup
  • 1/2 tsp crushed ginger
  • 1/2 tsp crushed garlic
  • 1/2 tsp arrowroot powder (option, this simply thickens the sauce)

Mix all of the ingredients together. Bring to a boil and simmer for 5-10min.

Cut your chicken into pieces, and marinate overnight in the sauce. Place in a baking dish the next day and pour a little sauce on top as well, along with sesame seeds. Bake at 325 degrees for 45 minutes, flipping halfway. Test a piece by cutting it open, and if the chicken is not fully cooked simply leave it in a little longer.

Place your chicken in awesome lettuce boats. Add chopped tomatoes, orange or red peppers, and guacamole. This is a kid-friendly dish that the whole family will LOVE! xo

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