Mini Asian Tacos

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I am incredibly excited to share this easy, budget-friendly mini Asian tacos recipe! Would you believe it if I told you that you could make enough of these tasty tacos to feed a family of 6 for less than $10 (plus the cost of condiments that you might already have in your pantry/fridge)?! Well, it’s true!

My family LOVES Asian cuisine. But we can’t eat out as much as we’d like to and I don’t always have a ton of time to be in the kitchen. So, finding ways to save time by using convenient options is always a plus in my home.

I very often will pick up a frozen entry at the grocery store. That way, I only have to cook rice, pasta, or veggies and we have a full meal on those busy nights. The last time I picked up General Tso’s chicken, I just immediately imagined how great it would taste in a taco.

Not long after, these mini Asian tacos were born. My family went NUTS! I couldn’t make them fast enough. I almost didn’t get any myself!  

The best way to describe them is a bite-sized taco with a spicy chicken, topped with Asian slaw, nestled inside of an egg roll wrapper that has been fried in the shape of a taco. It is just as delicious as it sounds!

Before I share our mini Asian tacos recipe, let me share a few tips.

First and foremost, you are going to want to purchase this taco press. It makes frying the egg roll wrappers into taco shells super easy. I highly recommend it! Make sure to set it inside of your saucepan before you pour in the oil so that you can make sure you will have enough room to cover the entire wrapper in oil to fry.

If you don’t have a taco press or are unable to buy one, you can also fry the egg roll wrappers flat, and instead of a taco, just top with a piece of spicy chicken and slaw and eat like a tostada.

To cut your egg roll wrappers into circles, you can use either a round cookie cutter or anything round that you have in your kitchen! I used the top of a stainless steel coffee cup. It worked perfectly!

The amount of time you are frying the egg roll wrappers will depend on how hot your oil is.  I try to get mine as close to 375º as possible (this thermometer works great). At that temperature, your egg roll wrappers should be done within 10 seconds. You’ll want them to be a very light golden brown. They will continue to get darker even after you pull them out of the oil, so don’t leave them in too long or they will burn.

Don’t discard the leftover egg roll dough! We love to cut the scraps into bite-sized pieces, throw them into the oil and pull them out with a skimmer spoon just seconds later. They make great chips! I can eat them as is, but my husband loves to sprinkle powdered sugar or cinnamon and sugar on them.

You can make the Asian slaw the day before if you want to give it time to soak in all of the flavors. As long as it’s sealed tightly, it will keep for a few days in the refrigerator!

Another of my favorite Amazon finds is the taco holder! They come in a set of 3 or 6. They help to hold the taco shell in place while you fill it. It’s perfect for kids too. Anything to cut down on the mess tacos leave behind is a must-have for our family!

I’ve tried to show the steps in the photos above for you, to make it a bit easier to make these mini Asian tacos.

1. Add all of the dressing ingredients together in a large bowl.
2. Whisk dressing ingredients together.
3. Add coleslaw mix to your large bowl.
4. Toss to combine so that slaw is completely covered. 
5. Heat vegetable oil in a saucepan over medium-high heat.
6. Cut egg roll wrappers into circles using a cookie cutter or the top of a cup.
7. Once the oil has reached 375º, fry each wrapper for 10 seconds (light golden brown) in a taco press. If you don’t have a taco press, you can fry flattened and eat it like a tostada instead.
8. Meanwhile, cook the General Tso’s Chicken according to the package.
9. Fill each shell with 1-2 pieces of chicken.
10. Top each taco with slaw. Serve immediately.

Mini Asian Tacos

Mini Asian Tacos

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Heather l The Super Mom Life
• Total Time: 40 minutes
• Yield: 16-20 mini tacos 1x

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Description

This isn’t your typical taco. It’s full of so many Asian flavors you love. A crunchy egg roll taco shell filled with a spicy chicken and topped with Asian slaw. A budget-friendly and delicious meal idea!

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Ingredients

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• General Tso’s Chicken (any freezer brand)
• Egg roll wrappers
• Vegetable oil (for frying)
• 16oz coleslaw mix

Asian Slaw Dressing:

• 3 TBSP Olive Oil
• 1 TBSP Sesame Oil
• ¼ cup Rice Wine Vinegar
• 3 TBSP honey
• 1 TBSP Soy Sauce
• 1 TBSP Ginger paste or finely chopped fresh
• ½ tsp salt
• ½ tsp garlic powder
• 1 TBSP sesame seeds (optional)

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Instructions

1. Whisk dressing ingredients together in a large bowl.
2. Add coleslaw mix and toss to combine. Cover and refrigerate.
3. Meanwhile, cook the General Tso’s Chicken according to the package.
4. Heat vegetable oil in a sauce pan over medium-high heat.
5. Cut egg roll wrappers into circles using a cookie cutter or the top of a cup.
6. Once the oil has reached 375º, fry each wrapper for 10 seconds (light golden brown) in a taco press. If you don’t have a taco press, you can fry flattened and eat it like a tostada instead.
7. Set each taco shell onto a plate lined with a paper towel to drain the excess oil.
8. Fill each shell with 1-2 pieces of chicken and top with slaw. Serve immediately.

• Prep Time: 20 min
• Cook Time: 20 min

If you try our mini Asian tacos, we’d love to hear your thoughts. If you take a picture or share it on social media, don’t forget to tag us! Don’t forget to check out all of our family-friendly recipes! 

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