TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
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
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.
Application Uses
SEGMENT
K-12 Schools
