We blinked and summer passed. Time just flies by as we get older. To console myself I made and fell in love with these Kung Pao Tacos. They are sweet and spicy topped with a Lime Mango Salsa.
Seriously, where did summer go? I am thankful it was a mild summer with beautiful California days. I never stop being thankful for living here. I need to take advantage of the next few weeks and go to the beach and walk along the sand. Maybe even take Jack down and let him run around the sand.
Tacos are huge here in Southern California. Thanks to food trucks they come in many forms now. Since I don’t eat meat, I love this new turn. It’s fun to take a favorite flavor like Kung Pao Chicken and turn it into a new dish – Kung Pao Tacos! Shrimp would work well in this dish too! Old El Paso® Dinner Kits make it easy to throw these tacos together.
Prep everything before you start and this meal will only take about 15 minutes from stove to table. 30-minute meals are important once school starts and our schedules fill up!
First, mix together the endive, radicchio, cilantro, and mango. Stir together the dressing and put aside until ready to serve.
Stir fry the cubed chicken until browned on all sides but not cooked through.
Add the peppers and onions and continue cooking for 2-3 more minutes when chicken is cooked through. Add sauce and cook for 1-2 minutes letting the sauce cook down and coat everything.
In another pan or over a grill top warm up the Old El Paso Tortillas.
Fill each taco and top with the Lime Mango Slaw.
Now, sit down and enjoy your meal!
- 4 boneless breasts chicken
- 2/3 cup Kung Pao sauce
- 1 red bell peppers cored, seeded and diced
- 1 orange bell pepper cored, seeded and diced
- 4 green onions sliced
- 8 Old El Paso tortillas
- 1/2 cup mango diced
- 1 cups radicchio thinly sliced
- 1 cup endive thinly sliced
- 2 tablespoons cilantro chopped
- Juice of 1 lime
- 1 teaspoon honey
- 2 tablespoons olive oil
- 4 tablespoons chopped peanuts optional
- In a small bowl mix together radicchio, endive & cilantro. Mix together lime, honey and olive oil and toss with the slaw mix. Refrigerate until ready to serve.
- Heat 1 tablespoon canola oil in large skillet over medium high heat. Add chicken and brown on both sides. Add peppers and onions and continue cooking until chicken is cooked through. Pour in kung pao sauce and cook for 30 seconds.
- Fill tacos with chicken and pepper mixture, top with slaw and diced mangoes.
- Create roll ups by placing mixture down the middle and top with slaw and mangoes. Take one edge and wrap around the middle and tightly roll up.
- Substitute pineapple for the mango if desired and shrimp for the chicken.
*This post is part of an ongoing collaboration with Old El Paso. All opinions are 100%!