Sweet Thai-style Chicken Tacos

2 crispy corn shell tacos filled with a Thai-style sun butter sauce and sweet Thai sauce Fajita Chicken strips then topped with a sweet and spicy Thai slaw



Tacos Ingredients

30 oz.Fajita Chicken Strips, #10046210928
5 oz.Sweet Thai Chili Sauce, manufactured Mae Ploy
20 ea.Crispy Corn Taco Shells

Thai-style Sun butter Sauce

1 ¼ Cup Sun butter
¼ CupLow Sodium Soy Sauce
¼ Cup Honey
1 TbspGarlic Chile Sauce, (Huy Fong)
¼ Cup Lime Juice

Thai Slaw

3 Cups. Slaw Mix, pre-cut 
2 Cups. Simplot Flame Roasted Pineapple and Pepper Blend #034971, thawed and drained 
1/4 Cup Sriracha Sauce, low sodium 
1 Cup Lite Mayonnaise 
2 Tbsp Mint, fresh chopped 
2 Tbsp Lime Juice (*for slaw) 




  1. Sun Butter Sauce: In a bowl combine the sun butter, soy sauce, honey, garlic chile sauce, and lime juice. Hold under refrigeration until ready to serve.  Will store up to 5 days
  2. Thai Slaw: In a large bowl combine slaw mix, pineapple pepper blend, sriracha, mayo, mint, cilantro, and lime juice (*for best flavor, mix the slaw the day prior).  Slaw will hold under refrigeration for up to 3 days
  3. Toss frozen Fajita Strips in the Sweet Thai Chili Sauce and put in a hotel pan, cover and cook at 350°F for 25-30 minutes. Hold at 145°F until ready to serve.
  4. Heat tortillas according to package, hold warm until ready to build tacos


To build tacos:

  1. Add 1 ½ Tbsp. Thai-style sun butter down the center of each taco
  2. Use a #10 scoop (3 oz) and divide sauced chicken strips between two tacos
  3. Use a #16 scoop (1/4 cup) to top each taco with the Thai slaw and serve.

Nutrition facts for the Sweet Thai-style Chicken Tacos.

Image of Allergens and Meal Components.

Application Uses

K-12 Schools

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