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.