Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

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!


Ingredients

Scale
  • 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)

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