General Tso's Chicken Tacos

Ingredients:

Cabbage salad

• 2 tbsp. l. rice vinegar
• 2 tbsp chopped pickled ginger + 1 tbsp liquid
• 1 tbsp soy sauce
• 1 tbsp dark sesame oil
• 6 cups finely shredded white cabbage
• 0.5 cup fresh cilantro leaves
• 4 green onions, thinly sliced
• 1 Fresno pepper, halved and seeded

Sour cream

• 3/4 cup sour cream
• 2 tsp hot garlic paste
• Juice of 2 limes

Taco

• 1/4 cup hoisin sauce
• 1/4 cup apricot jam
• 2 tbsp. l. rice vinegar
• 1 tbsp soy sauce
• 1 tbsp chili garlic paste
• 1 tbsp dark sesame oil
• 2 tsp grated fresh ginger
• 3 tbsp. chopped grilled chicken without skin
• 10 taco pockets
• 1.5 cups grated pepper jack cheese

For serving

• Lime wedges
• Fresh coriander leaves
• White sesame
• Black sesame seeds

Preparation:

1. Preheat oven to 190°C.
2. Cabbage salad:
   
   In a large bowl, combine the rice vinegar, pickled ginger, ginger liquid, soy sauce, and sesame oil. Add the cabbage, cilantro, green onions, and chili and mix thoroughly. Season with salt, if desired. Refrigerate while you prepare the tacos.
   
   Sour cream:
   
   In a small bowl, combine sour cream, chili garlic paste, and lime juice, season with salt. Refrigerate while you prepare the tacos.
3. Taco:
   
   In a large bowl, combine the hoisin sauce, apricot jam, rice vinegar, soy sauce, chili garlic paste, sesame oil, and ginger. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat.
4. Place taco pockets in a 9x13-inch baking dish. Fill with chicken filling. Sprinkle with grated cheese. Bake until the cheese is melted and bubbly, 8-10 minutes.
5. Top with cabbage and sour cream and serve with lime wedges, cilantro leaves, white and black sesame seeds, and the remaining sauce.