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General Tso’s Taco Bake

Cabbage Slaw
 2 tbsp Rice wine vinegar
 2 tbsp Pickled ginger, chopped1 Tbsp reserved picking juice
 1 tbsp Low sodium soy sauce
 1 tbsp Toasted sesame oil
 6 cups Cabbage Thinly shredded
 ½ cup Cilantro Chopped
 4 ScallionsThinly sliced
 1 Fresno ChiliDeseeded and Minced
 Kosher saltTo taste
Crema
 ¾ cup Sour cream
 2 tbsp Sambal Oleck(Chili-Garlic paste)
 Juice of 2 limes
 Kosher salt To taste
Tacos
 ¼ cup Hoisin
 ¼ cup Apricot jam
 2 tbsp Rice wine vinegar
 1 tbsp Soy sauce
 1 tbsp Sambal Oleck(Chili-Garlic Sauce)
 1 tbsp Toasted sesame oil
 2 tsp Grated fresh ginger
 1 cup Water chestnutsGrated
 3 cups Rotisserie chickenShredded
 10 Hard taco shells
 1 ½ cups Pepper Jack cheeseShredded
Garnish
 Lime Wedges
 Fresh cilantro leaves
 Sesame seeds
1

Preheat the oven to 375° F.

For the cabbage slaw
2

Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.

For the Crema
3

Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.

For the Tacos
4

Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the water chestnuts and chicken to the large bowl and toss to coat the chicken mixture in the sauce.

5

Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.

6

Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.