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

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)
Directions
Directions
- 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
- 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
- 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.
- Heat tortillas according to package, hold warm until ready to build tacos
To build tacos:
- Add 1 ½ Tbsp. Thai-style sun butter down the center of each taco
- Use a #10 scoop (3 oz) and divide sauced chicken strips between two tacos
- Use a #16 scoop (1/4 cup) to top each taco with the Thai slaw and serve.
Segment
K-12 Schools