Kung Pao Chicken Tacos

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Move over boring tacos… there is a new taco in town. I was looking for some inspiration for Chinese New Year and I kept seeing Asian fusion tacos and let me just say they are my new favorite thing. I’m always looking for healthier versions of one of my favorite foods and this feels like a step up from the usual beef/cheese combo. In fact, these tacos have zero dairy! Woot! I love me some cheese but I’m always on the quest to try and eliminate as much of from my diet as possible.

I had mixed feelings about how this would turn out and boy was I surprised. It was freaking amazing! If you love Asian food you will love this too. It had all those salty, nutty Asian flavors which went so well with the corn tortilla! This one is def going on repeat around our house.

It reheated well the next day and we had the leftovers for lunch. BEST LUNCH EVER! It would be pretty easy to meal prep these as well.

What are some of your favorite fusion recipies?

See you tomorrow!


Kung Pao Chicken Tacos

Sick of boring tacos for Taco Tuesday? Freshen things up with a fusion of Mexican and Asian flavors!

Course Main Course
Cuisine Chinese, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 525 kcal


  • 6 chicken thighs cut into bite-sized pieces
  • 3 Tbsp soy sauce
  • 1/4 cup plus 1 1/2 tsp cornstarch
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 2 tsp rice vinegar
  • 1 large garlic clove minced
  • 3 Tbsp coarsely chopped dry-roasted peanuts
  • 3/4 shredded cabbage and carrots
  • 8 6-inch corn tortillas
  • 1/3 cup sliced green onions
  • 1 medium red bell pepper thinly sliced
  • 4 lime wedges


  1. Place chicken in a large glass bowl. Add 1 Tbsp soy sauce to bowl and seal with plastic wrap. Marinate meat at room temperature for 30 minutes. Discard of marinade so your are left with just the chicken. Place 1/4 cup cornstarch in a shallow dish. Add chicken a few at a time and toss in cornstarch to coat evenly.
  2. Heat a large skillet over medium-high heat. Add 1 Tbsp of olive oil. Add half of the chicken and cook for 6 minutes or until done. Place chicken on a paper towel to drain any excess oil. Repeat with remaining chicken.

  3. Combine 1 1/2 Tsp cornstarch, 2 Tbsp soy sauce, honey, sesame oil and rice vinegar. Stir until smooth and add sauce to small saucepan. Warm sauce over medium-high heat until slightly thick. Once thickened, stir in garlic.
  4. Combine sauce, chicken, peanuts and cabbage.
  5. Microwave tortillas until soft, 30-60 seconds. Assemble tacos with chicken mixture and top with green onion, cilantro and red pepper strips. Serve with lime wedge.
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