Spicy Asian Fusion Chicken Tacos

East meets South in this filling finger food. Option: Sub in tofu for a vegetarian version of these chicken tacos.

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  • 4 soft, taco-size flour tortillas
  • 7 oz. foil packet chicken
  • 1 Tbsp oil
  • 1 cup shredded cabbage
  • 2 tsp freeze-dried cilantro (salad section)
  • 2 lime packets
  • 3 tsp Sriracha
  • 2 mayo packets
  • 1 small avocado (optional)


At home⇒ Pack cabbage in a loosely closed, sandwich-size zip-top bag with a moist paper towel.

In camp⇒ Mix mayo packets with 1 tsp (a third) of the Sriracha and lime to taste. Drain chicken, if necessary. Add oil to pan and heat over medium-high flame. Add chicken, stirring to break up large chunks. Add remaining Sriracha and stir until chicken is well-heated. Divide between the tortillas. Top with cabbage and cilantro and drizzle mayo sauce over all.

2 servings