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

Sweet Thai-style Chicken Tacos

Sweet Thai-style Chicken Tacos.png

Ingredients

Serves
10

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 Cup

Low Sodium Soy Sauce

¼ Cup

Honey

1 Tbsp

Garlic 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)

Show ingredients

Directions

Directions

  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.

Segment
K-12 Schools