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Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author cheri

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Fill tacos with chicken and pepper mixture, top with slaw and diced mangoes.

Variations:

  1. 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.
  2. Substitute pineapple for the mango if desired and shrimp for the chicken.