General Tso's Chicken Tacos

Votes: 5

Time: 35 min.
Complexity: easily
Servings: 4 - 6

Tex-Mex tacos with Asian filling are a fusion that captivates with their unexpected, rich flavor, impressive presentation, and ease of preparation. All the components of these tacos—the chicken filling, the coleslaw, and the sour cream sauce—are prepared in an Asian style, specifically inspired by the Chinese-American dish General Tso's Chicken, where fried chicken pieces are served in a sweet and spicy, sticky sauce. This recipe eliminates the need to fry the chicken; it's much simpler: use rotisserie chicken, shred it, and toss it with the Asian sauce. The filled tacos are topped with shredded cheese, baked to melt the cheese, and served with coleslaw.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cabbage salad

2 tbsp. l. rice vinegar
2 tbsp chopped pickled ginger + 1 tbsp liquid
1 tbsp soy sauce
1 tbsp dark sesame oil
6 cups finely shredded white cabbage
0.5 cup fresh cilantro leaves
4 green onions, thinly sliced
1 Fresno pepper, halved and seeded

Sour cream

3/4 cup sour cream
2 tsp hot garlic paste
Juice of 2 limes

Taco

1/4 cup hoisin sauce
1/4 cup apricot jam
2 tbsp. l. rice vinegar
1 tbsp soy sauce
1 tbsp chili garlic paste
1 tbsp dark sesame oil
2 tsp grated fresh ginger
3 tbsp. chopped grilled chicken without skin
10 taco pockets
1.5 cups grated pepper jack cheese

For serving

Lime wedges
Fresh coriander leaves
White sesame
Black sesame seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, grilled chicken, white cabbage, Fresno pepper, lime, sesame oil, garlic, green onions, ginger root, pepper jack cheese, cilantro

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Cabbage salad:

In a large bowl, combine the rice vinegar, pickled ginger, ginger liquid, soy sauce, and sesame oil. Add the cabbage, cilantro, green onions, and chili and mix thoroughly. Season with salt, if desired. Refrigerate while you prepare the tacos.

Sour cream:

In a small bowl, combine sour cream, chili garlic paste, and lime juice, season with salt. Refrigerate while you prepare the tacos.

Taco:

In a large bowl, combine the hoisin sauce, apricot jam, rice vinegar, soy sauce, chili garlic paste, sesame oil, and ginger. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat.
Place taco pockets in a 9x13-inch baking dish. Fill with chicken filling. Sprinkle with grated cheese. Bake until the cheese is melted and bubbly, 8-10 minutes.
Top with cabbage and sour cream and serve with lime wedges, cilantro leaves, white and black sesame seeds, and the remaining sauce.