Sweet Thai-style Chicken Tacos Recipe

Two crispy corn shell tacos filled with a Thai-style sun butter sauce, sweet Thai sauce, Tyson® Fajita Dark Meat Chicken Strips, then topped with a sweet and spicy Thai slaw

Ingredients

SERVINGS: 10 Each

AMOUNT	MAIN INGREDIENTS
30 oz.	*Tyson®* Fajita Dark Meat Chicken Strips, 3 oz.
5 oz.	Sweet Thai Chili Sauce, manufactured Mae Ploy
20 ea.	Crispy Corn Taco Shells

Sub-Recipe Ingredients

Thai-Style Sun Butter Sauce

AMOUNT	MAIN INGREDIENTS
1 1/4 Cup	Sun Butters
1/4 Cup	Low Sodium Soy Sauce
1/4 Cup	Honey
1 Tbsp	Garlic Chile Sauce, (Huy Fong)
1/4 Cup	Lime Juice

Thai Slaw

AMOUNT	MAIN INGREDIENTS
3 Cups.	Slaw Mix - Pre-Cut
2 Cups.	Simplot Flame Roasted Pineapple and Pepper Blend #034971 - Thawed & Drained
1/4 Cup	Sriracha Sauce - Low Sodium
1 Cup	Lite Mayonnaise
2 Tbsp	Mint - Fresh Chopped
2 Tbsp	Lime Juice (*For Slaw)

Directions

Step 1: 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.

Step 2: Hold at 145°F until ready to serve.

Step 3: Heat tortillas according to package

Step 4: Hold warm until ready to build tacos

To Build Tacos

Step 1: Add 1 1/2 Tbsp. Thai-style sun butter down the center of each taco

Step 2: Use a #10 scoop (3 oz) and divide sauced chicken strips between two tacos

Step 3: Use a #16 scoop (1/4 cup) to top each taco with the Thai slaw and serve.

Sub-Recipe Directions

Sun Butter Sauce

Step 1: In a bowl combine the sun butter, soy sauce, honey, garlic chile sauce, and lime juice.

Step 2: Hold under refrigeration until ready to serve. Will store up to 5 days

Thai Slaw

Step 1: In a large bowl combine slaw mix, pineapple pepper blend, sriracha, mayo, mint and lime juice (*for best flavor, mix the slaw the day prior).