General Tso Chicken Tacos

These tacos topped with the coleslaw and crema were inventive and delicious. 

Recipe adapted from Food Network

Ingredients:

Cabbage Slaw:

1 tablespoon1 rice vinegar

1 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid 

1 tablespoon soy sauce 

1/2 tablespoon toasted sesame oil 

1 bag coleslaw mix finely shredded green cabbage 

1 cup matchstick carrots

1 tablespoon fresh cilantro leaves 

2 scallions, thinly sliced 

1 Fresno chili, halved, seeded if desired and thinly sliced 

1 tablespoon apricot balsamic vinegar

1 tablespoon honey

Crema:

3/4 cup plain nonfat Greek yogurt

2 teaspoons chili-garlic paste 

Juice of 2 limes 

Tacos:

1/4 cup hoisin sauce

1/4 cup peach or apricot jam 

2 tablespoons rice vinegar 

1 tablespoon soy sauce 

1 tablespoon chili-garlic paste 

1 tablespoon toasted sesame oil 

2 teaspoons grated fresh ginger 

2-3 chicken breasts cut into cubes 

taco shells, taco boats, or tortillas

1 1/2 cups grated pepper jack cheese 

Directions:

1. Preheat the oven to 375 degrees F.
2. For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce, honey, balsamic vinegar, and sesame oil in a large bowl. Add the cabbage, carrots, cilantro, scallions and chili and toss well. Season with salt if desired. Refrigerate while you make the tacos.
3. For the crema: Stir together the yogurt, chili-garlic paste and lime juice in a small bowl.  Refrigerate while you make the tacos.
4. For the tacos: 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 chicken to the large bowl and toss to coat the chicken in the sauce. Cook the chicken in a nonstick saucepan over medium heat until chicken is cooked through.
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, and a drizzle of the reserved sauce.