Kung Pao Tacos

The other day at work, one of the maintenance workers came in wanting to borrow a full sheet pan. Of course I was happy to lend out a pan, but of course my curiosity got the best of me and I had to find out why he was in need of a huge sheet pan.

He said that he was taking off the next day to prep for his anniversary. He had purchased a beef tenderloin that was marinading in red wine and rosemary and he had no clue what he was doing. He was asking for wine recommendations and shared that he was serving parsnips and potatoes with his beef tenderloin — recommendations from his foodie boss. (Mmmm!)

As a woman, my heart melted for him. What a sweet plan for his wife and their anniversary. So well-planned. So thought out. Even if the meat was raw and disgusting, it’s the thought that matters. Why do I have the hunch that Mr. Prevention would never attempt such a feat? A successful anniversary is one that he actually REMEMBERS.

I’m anxious to hear how his meal turned out when I see him this week.

While his most recent culinary attempt was a challenge, mine was not.

If I’m being honest, none of my cooking magazines have wow-ed me lately. I rip out less recipes to try each month and even after thumbing through several magazines, I am left with nothing new and different to try.

But Cooking Light pulled through for me this month. This recipes caught my attention immediately and I must say, it’s one phenomenal recipe that I adapted very slightly. This meal was ready in 30 minutes or less and it really wow-ed me. Mr. Prevention, too.

It’s no beef tenderloin, but this recipe definitely delivered the wow-factor.

I ran 6 miles yesterday! I flipped on the Shawshank Redemption — one of my favorite movies and I just kept putting one foot in front of the other. I have hockey pracrice tonight and a game tomorrow!

Be well,

Comments

  1. Aww what an adorable maintenance man!

  2. What a sweet guy!

    Your tacos sound great!

  3. Yeah, I agree with you Nicole, the magazine recipes lately have been lack luster. That’s why I can’t WAIT for your cookbook!!
    How sweet that that guy was preparing such an amazing meal for his wife. Like Mark, Nick would never be caught dead in the kitchen (I have to get down on my knees and BEG for that. And, I just can’t do the begging thing, I’d rather cook I suppose!).

  4. I too have found more inspiration from blogs than from magazines – but this one looks like a winner!

    6 miles? That’s awesome!!

    • This is a winning dish! I just made it for my lunch tomorrow – holy amazeballs. Perfect balance of sweet/heat!! I halved the recipe because Tony wouldn’t touch this with a 10-foot pole, but I’ll gladly have this for two lunches this week.

      The only thing is that when I heated up the chili/corn startch mixture, I nuked it for 1 minute and it was a paste – started over and nuked for 30 seconds, same thing. So I just tossed it in the last minute the chicken cooked. So good!

  5. Okay, when I saw that picture my mouth instantly watered. I am going to add this to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara

  6. Omg I am in heaven Asian food with a Mexican twist!!!… I love it the pictures are great love your blog so much….

  7. Wow! These tacos look fab! I think tacos with any filing are a win! :)
    I can’t wait to hear how his anniversary was. That is adorable.

  8. How sweet is your coworker! I bet his wife appreciated the effort, no matter how it turned out.

  9. These look delicious. I saw them on your blog and then saw them in my Cooking Light mag. I’ve had Kung Pao Lo Mein, which absolutely was the best lo mein I have ever had. I never thought to make it into tacos, though. Yum!

  10. I plan to make these next week! What might you suggest as a side dish? Thanks!

  11. I made this last night with Tempeh and added red cabbage on top as well. So good but not sure why i had to microwave the sauce. Maybe my pan was too hot but it adhered to the pan immediately and couldn’t toss to coat well.

  12. I made this recipe with Tempeh instead of chicken and added shredded red cabbage on top too. It was sooo good.

  13. I had to try these and they were excellent. I did use flour tortilla as we can’t get good corn tortillas and I like chicken thighs instead of breasts. My whole family raved about them!!!

Trackbacks

  1. [...] Bellinis by Creative Culinary – Gourgeres by Time to Cook-Online – Kung Pao Tacos by Prevention RD – Spinach Artichoke Pasta by Juanita’s Cocina – Chocolate Cake [...]

  2. [...] My lunch was awesome. I hadn’t even flipped through my Cooking Light magazine yet before Nicole already posted this on her blog: Kung Pao Chicken Tacos. I like spicy shit. I like tacos. [...]

  3. [...] originally found these tacos on the Prevention RD blog, and then later saw the recipe in a recent issue of Cooking Light. They were promptly added to [...]

  4. [...] here’s a twist – chinese kung pao chicken in a taco.  What a melding of East and West!  Xi Jinping and Enrique Pena Nieto on a double date!   It was [...]

  5. […] View Recipe Preparation Instructions […]

  6. […] My lunch was awesome. I hadn’t even flipped through my Cooking Light magazine yet before Nicole already posted this on her blog: Kung Pao Chicken Tacos. I like spicy shit. I like tacos. […]

  7. […] These tacos were one of those meals that I could not wait to eat the leftovers of, and they reheated perfectly. I had these on my “to make” list for way too long, do not make that mistake. They took about 30 minutes from start to finish to make, and probably eat, as well.Source: Cooking Light, via Prevention RD […]

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