Three soft-shell tacos filled with grilled chicken, shredded cabbage, and red cabbage, displayed in a taco holder on a wooden surface.

Teriyaki Chicken Tacos

Serves 50

About

Recipe created by School Food Rocks

Ingredients

200 pieces Whole Grain Breaded Chicken Breast Chunks

100 Flour and Corn Tortilla

1 pt Kikkoman® Less Sodium Teriyaki Glaze

3 qt Shredded Raw Cabbage

1/2 cup Kikkoman® Rice Vinegar

1/4 cup Granulated Sugar

Directions

  1. Preheat convection oven to 375°F.
  2. Place chicken chunks on a parchment-lined sheet pan and bake for 12-16 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
  3. Remove from oven and toss immediately in 1 oz Kikkoman® LS Teriyaki Glaze until evenly coated.
  4. Warm tortillas in a hot holding cabinet or lightly steam until pliable.
  5. Prepare simple slaw:
    1. In a small bowl, combine 1/4 cup shredded green cabbage with 1/2 tsp Kikkoman® Rice Vinegar.
    2. Toss to coat and let is sit for 30-60 minutes. Keep refrigerated until service.
  6. Assemble tacos:
    1. Place 2 glazed chicken chunks on each tortilla.
    2. Top each taco with 1/8 cup prepared slaw.
  7. Serve 2 tacos per portion.

TAGGED IN:

Poultry (80)Entrees (268)K12 (9)K-12 (64)Sauces & Bases (157)
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Products in Recipe

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

A 5.16 lb jug of Kikkoman Less Sodium Teriyaki Glaze with a red cap and label stating 65% less sodium and no preservatives added.

Less Sodium No Preservatives Added Teriyaki Glaze

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