General Tso's Taco Bake, Asian meets Mexican

I was confused at first with this #newrecipe but I LOVED IT.  I love a new method along with a new recipe and this hit both.  It had a few working parts but that gave it great flavor.  The tacos were a bit soft, after baking they lost some of the crunch in spots.  I only made 5 but that was perfect for the two of us and better than having them as leftovers.  Wouldn't be as good leftover once assembled and baked.  Original recipe came from Eddie Jackson who I saw on The Kitchen.  Great for company or a crowd if you make more.

GENERAL TSO’S TACO BAKE
Slaw:
2 T. rice vinegar
2 T. pickled ginger, chopped plus 1 T. pickling liquid
1 T. soy sauce
1 T. sesame oil
6 C. shredded green cabbage
1/2 C. cilantro leaves
4 scallions, thinly slicled
1 jalapeno
Kosher salt, if needed
Crema:
3/4 C. sour cream
2 t. chili garlic paste
2 limes, juiced
1/4 t. Kosher salt
Tacos:
1/4 C. hoisin sauce
1/4 C. apricot jam
2 T. rice vinegar
1 T. soy sauce
1 T. chili garlic paste
1 T. toasted sesame oil
2 t. grated fresh ginger
3 C. rotisserie chicken
10 Old El Paso Stand & Stuff taco shells (10/box)
1 1/2 C. grated pepper jack cheese
Garnish:
Lime wedgees
Fresh cilantro leaves
White sesame seeds
Black sesame seeds

Preheat  oven to 375F if you are cooking right away.  Otherwise wait till you are ready to assemble.

Slaw:  In a large bowl whisk together the vinegar, chop the pickled ginger, pickled ginger brine, soy sauce and sesame oil.  Add the cabbage, cilantro, scallions and chile and toss well.  Season with salt.  Refrigerate until ready to serve.

Creme:  In a small bowl stir together sour cream, chili garlic paste and lime juice.  Season with salt.  Refrigerate until ready to serve.

Chicken:  In a medium glass bowl whisk together hoisin, jam, vinegar, soy sauce, chili paste, sesame oil and ginger.  Set aside 1/3 of the sauce for dipping.  Add the chicken to the remaining sauce in bowl.  Toss.

Taco Assembly:  Put shells in a 9x13” dish.  Fill with chicken.  Sprinkle each taco with pepper jack cheese.  Bake 375F for 8-10 minutes.

Note:  Old El Paso Stand & Stuff hard taco shells (10/box) says to bake empty shells on 325F for 6-7 minutes or microwave 45 seconds on high.