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.