Ancho Marinated Tacos


8 oz. PAOW! Pieces
2 dried ancho chiles
1/2 tsp. black pepper
1 Tbsp. cumin
1/2 c. fresh oregano
3 garlic cloves
1/4 c. red onion
1/2 c. canola oil
1/2 c. white vinegar
1/4 c. white sugar
1/2 c. white cabbage, shredded
1/4 c. carrots, matchstick cut
1/4 c. red onion, sliced
1/2 c. red cabbage, shaved
30 garlic chips
1 jalapeño, sliced
6 flour tortillas


  1. Soak dried chilies overnight or until soft and remove seeds. Add chilies, pepper, cumin, oregano, garlic, red onion, and canola oil to a blender and blend until smooth.
  2. Combine PAOW! Pieces with marinade and let rest overnight in refrigerator.
  3. Mix vinegar with sugar. When sugar is dissolved, add shredded white cabbage, carrot, and sliced red onion and cold pickle for 4 hours.
  4. Heat cooking oil in nonstick skillet and cook marinated PAOW! Pieces until hot. Place PAOW! Pieces onto tortillas and garnish with pickled slaw, red cabbage, garlic chips and jalapeño.