Camille Styles

From Camille's Kitchen

Hoisin Chicken Cabbage Tacos

March 14th, 2017

photos by Ashleigh Amoroso

On our first date, Adam picked me up and whisked me away to… the diviest Chinese restaurant I’d ever seen. In hindsight, it was totally out of character for a guy who loves his high-end dining, but since we worked together at the time, we were kind of keeping things on the down low, and Sichuan Parlor seemed like a safe bet. Anyway, I found out something interesting on that first dinner together: the guy loves peking duck, that classic, crispy-skinned dish served with little pancakes, hoisin sauce, cucumber and scallions. Having never eaten it before, I was a little taken aback when the chef came out with an entire lacquered duck that he meticulously carved table side, but the garlicky, sticky sweet flavors quickly won me over.

Hoisin Chicken Cabbage Tacos

Serves 4


  • 1 large head savoy cabbage
  • 2 cooked chicken breast halves – or – 1 rotisserie chicken, meat removed from the bones and shredded with a fork
  • 1 jar hoisin sauce
  • 1 lime
  • 1 seedless cucumber
  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 large carrots or 1 cup baby carrots
  • 1 fresno chili, ribs and seeds removed, thinly sliced
  • 1 large avocado, sliced
  • garnish: lime wedges, sesame seeds, chili flakes or aleppo pepper


  1. On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling.
  2. In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the shredded chicken in a bowl, add half the hoisin mixture, and stir to combine.
  3. Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro.
  4. Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes.

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8 Comments under :: Hoisin Chicken Cabbage Tacos
  1. karin says:

    Genius to use Savoy Cabbage as ‘tortilla’ cups……Perfect for a no carb paleo diet and such.

  2. Oroma R. R. says:

    I really need to try out this recipe!

    / O.R.R. – Life & Style Journal

  3. Merry says:

    I love that story and the way you honor the memory in a way that works for you now. You have me wanting to try Peking duck and these delicious looking-tacos! Hope a second cookbook is on the horizon 🙂

  4. Kim says:

    I just made these tonight for dinner, so good with the cabbage. Cabbage is a seriously under utilized vegetable, and the texture works well in this dish. Reminds me of cabbage banh mi. Also beautiful to the eye!

  5. Mia says:

    This looks delicious – what a great way to present all the colorful vegetables! I think this would be good with shrimp too. And – love the backstory! This is what makes recipes so interesting to read about.
    However… it should be “palate”, not “palette”, with the former referring to your sense of taste and the latter referring to color combinations or what artists mix their paint on. Common homophones!

  6. Laura says:

    I was craving Chinese takeout tonight and decided to make these instead. They had so much flavor- just perfect! And they left me feeling better than takeout- thanks for the delicious recipe.

  7. Tamara says:

    These were absolutely great. Definitely going to revisit this dish often. Thank you!:)

  8. Sarah Jane says:

    I tried this recipe tonight and it came out wonderfully! The only thing is we grilled our chicken which added a wonderful charred flavor to the recipe. The use of cabbage as tacos was brilliant. Thanks!

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