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Kung Pao Chicken Taco’s with Mango Lime Slaw

Kung Pao Taco

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!
old el paso

First, mix together the endive, radicchio, cilantro, and mango. Stir together the dressing and put aside until ready to serve.

plate of lime mango slaw

Stir fry the cubed chicken until browned on all sides but not cooked through.

Kung Pao Tacos 1

Kung Pao 2

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.

Kung Pao 4

In another pan or over a grill top warm up the Old El Paso Tortillas.

Kung Pao 6

Fill each taco and top with the Lime Mango Slaw.

Kung pao 7

Now, sit down and enjoy your meal!

kung pao tacos 7

Yield: 6 servings

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quick hawaiian barbecue chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 cup barbecue sauce
  • 1/4 cup fresh pineapple, finely chopped
  • 1 clove garlic, finely minced
  • 1 ginger, minced
  • 2 tablespoons dark rum
  • 2 tablespoons brown sugar
  • 6 boneless, skinless breasts of chicken

Instructions

  1. Heat medium saucepan with 2 tablespoons canola or coconut oil. Place garlic and ginger in the pan and saute for 1 minute. Add barbecue sauce, rum and brown sugar. Cook for 5 minutes to thicken and remove from heat.
  2. Preheat grill or grill pan.
  3. Lightly salt and pepper chicken breasts.

Notes

5 Weight Watcher Plus points

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving: Calories: 222Total Fat: 2.7gUnsaturated Fat: 0g

*This post is part of an ongoing collaboration with Old El Paso. All opinions are 100%!

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