Combine slaw ingredients in a large bowl and set aside in fridge for later.
Preheat oven to 375°. Drape wonton wrappers over the sides of one or two baking dishes. Brush with olive/avocado oil. Bake 8-10 minutes, watching closely so they don’t burn.
Heat a large skillet over high heat with a drizzle of avocado oil. Sauté the garlic & ginger until fragrant.
Add in the general Tso’s, sesame oil, and coconut aminos. Stir until sauce has thickened. Mix in the shredded chicken & toss until coated. Turn off heat.
Assemble your tacos: Add chicken mixture to wonton shells, then top with coleslaw, cilantro, and anything else you would like. Serve with sweet chili sauce and enjoy!
Servings 4
Serving Size 4 tacos
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.