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close up shot of mini tacos

Mini Asian Tacos

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


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!


  • 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)


  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