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General Tso’s Taco Bake

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Cabbage Slaw:

2 tablespoons rice vinegar

2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid 

1 tablespoon soy sauce 

1 tablespoon toasted sesame oil 

6 cups finely shredded green cabbage 

1/2 cup fresh cilantro leaves 

4 scallions, thinly sliced 

1 Fresno chile, halved, seeded if desired and thinly sliced 

Kosher salt, if needed


3/4 cup sour cream

2 teaspoons chili-garlic paste 

Juice of 2 limes 

Kosher salt 


1/4 cup hoisin sauce

1/4 cup apricot jam 

2 tablespoons rice vinegar 

1 tablespoon soy sauce 

1 tablespoon chili-garlic paste 

1 tablespoon toasted sesame oil 

2 teaspoons grated fresh ginger 

3 cups chopped skinless rotisserie chicken 

10 taco shells 

1 1/2 cups grated pepper jack cheese 


Lime wedges

Fresh cilantro leaves 

White sesame seeds 

Black sesame seeds 


  1. Preheat the oven to 375 degrees F.
  2. For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
  3. For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
  4. For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
  5. Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
  6. Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.