Kung Pao Tacos

Kung Pao Tacos

Trying out a package of Vegan Kung Pao Chicken from Vegetarian Plus, I went the way of the fusion food truck. Rather than just plopping it atop of rice, I made Kung Pao Tacos.

One of the best things about the whole mobile fusion food thing is the flavor combination of various cuisines in an easy to eat format. That and having food come to you. But for those of you still waiting in the wings for foodie trucks to appear in your neighborhood, this post is for you.

Kung Pao Tacos

Nestled in an organic corn tortilla, the veggie chicken pieces are topped with fennel cole slaw, roasted peanuts and cilantro, for an explosion of savory, spicy and tangy flavors.

Despite being frozen, Vegan Kung Pao Chicken can easily be mistaken for an order from a Chinese restaurant. Made from soybean fiber and protein and covered with Kung Pao sauce for a shiny, lacquered look. The texture is meaty and firm to the bite with a spicy-sweet taste.

Easy and fairly quick to prepare, it’s almost like having your own personal food truck in the kitchen. Order up!

Kung Pao Tacos

Kung Pao Tacos
Makes 6-8 tacos

1 box Vegan Kung Pao Chicken
1 package of 8 corn tortillas, 5 1/2 inch in diameter
Fennel cole slaw or your favorite cole slaw
Roasted unsalted peanuts
Cilantro, chopped
Lime wedges

Heat up the package of Kung Pao Chicken. For this recipe, it’s best to go with the stove top method of preparation as listed on the back of the box.

To serve, cut the Kung Pao Chicken into smaller bite-sized pieces and place in a warmed tortilla. Top with the fennel cole slaw, peanuts and cilantro. Serve immediately with lime wedges.

Fennel Cole Slaw
1 small fennel bulb
1 small carrot
1 small lemon
1/4 cup vegan mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper

Trim off the top of the fennel, leaving just the bulb. Halve the fennel to remove the core, and then thinly slice. Peel and shred the carrot.

Grate about 1/4 teaspoon of the lemon zest and juice half of the lemon. Whisk together with the mayonnaise, vinegar, and sugar.

Add the fennel and carrots to the dressing and toss to mix well. Season to taste with the salt and pepper. Refrigerate until ready to use.

Disclosure: I received the product free of charge from the company to review. The opinions and experience with the product expressed herein are my own. There was no pay to say.

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  1. says

    What a delicious idea! You’ve got me craving Chinese takeout now since I’m feeling kind of lazy, but I know that your homemade, fusion tacos would be so much better.

  2. says

    You’ve certainly made the most of your box of convenience! I think it’s great to be able to make a creative, fast meal with tasty ingredients when there isn’t time (or energy) to prepare a meal from scratch.

  3. says

    YU-U-UUUUUM! Your picture is awesome, making me so hungry!! I feel like I need this for dinner right now! :D I think its so great to have some quick fix veg meals on hand too, we need fast food just like everyone else does! I love that more options are popping up like this to keep on hand1 Great post, you definitely made me want to go buuy some! Now I just need to find it…hmmm…

  4. says

    those pictures are incredible! i feel like i can reach into my computer screen and take a taco. but, i must admit, the fennel coleslaw is what’s most appealing to me :)

  5. Karen says

    Thank you for posting this!! I’ve been buying these products for a while, and although I do love it with brown rice and steamed veggies (rice cookers with a steamer are BEST THING EVER); I’ve excited to try it with a new twist. Yum!

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