Thai Chili Chicken Taco


Created by Kevin and Jeanny Kamphan at Taco Fusion in Bakersfield

Makes 4–6 servings


  • 1 lb. chicken breasts
  • 1 tbsp. ground dried chili pepper
  • ½ cup oyster sauce
  • 2 tbsp. Asian BBQ seasoning


  • 2–3 cups red and green cabbage (diced)
  • 2 lemons to taste
  • 3–4 tbsp. spicy house made sauce (only available at Taco Fusion; good sauce substitute is Sriracha)


In a medium-sized bowl, mix the dried chili pepper, oyster sauce and BBQ seasoning together. Add chicken breasts to the bowl and rub mixture evenly onto the chicken breasts. Place in the refrigerator and marinate for at least 2 hours. When ready to cook, take chicken out of marinade and cook in the oven at 350° until the internal temperature of the chicken is 165°. Once chicken is cooked, cut into ½ or 1 inch pieces.


In a large bowl, add the diced red and green cabbage and squeeze the lemon juice on top to your liking. Toss together.

Constructing the Taco

Heat a pan to medium heat and warm tortillas. Place tortillas on a plate. Add the chicken, top with slaw as desired and drizzle spicy house sauce or Sriracha. Serve with milk and enjoy!