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.
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
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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