By Protein
Sweet Thai-style Chicken Tacos Recipe
Ingredients
Servings: 10 Each
- 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
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
Directions
- 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 1/2 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.
Thai-Style Sun Butter Sauce
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
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
- 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).
- Slaw will hold under refrigeration for up to 3 days.
Sun Butter Sauce
Directions
- 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
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