YIELD: 50 SERVINGS
For the rice:
18⅔ oz. green bell peper, ¼" dice
18⅔ oz. red bell pepper, ¼" dice
25⅓ oz. white onion, ¼" dice
76½ oz. white rice, cooked
For the slaw dressing:
8 oz. plain, fat-free yogurt
8 oz. fat-free sour cream
8 oz. low-fat mayonnaise
½ oz. Sambal chile sauce
3 oz. rice wine vinegar, unseasoned
For the Asian-style veggie slaw:
25 oz. prepared broccoli slaw mix
25 oz. prepared shredded coleslaw mix
For the tacos:
137 (½ oz.) frozen prepared dark meat chicken strips with spicy orange sauce, fully cooked
100 (6") white flour tortillas
112½ oz. prepared spicy orange sauce
100 oz. roasted vegetable rice
75 oz. Asian-style veggie slaw
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For the rice: Combine diced vegetables in stainless steel bowl and mix well. Arrange diced vegetables onto sheet pans in a single layer.
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Roast in a 375°F oven until tender, approximately 10-12 minutes.
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Transfer to storage container, cover and hold warm until ready to use.
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Cook the white rice according to package instructions, combine with vegetables and hold warm until ready to use.
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For the slaw dressing: combine all slaw dressing ingredients in non-reactive mixing bowl until completely incorporated. Hold refrigerated.
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For the Asian-style veggie slaw: Mix the slaw ingredients and slaw dressing in a stainless steel bowl until combined well. Transfer to storage container, cover and hold refrigerated (no more than 3 hours).
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For the tacos: Line sheet pans with baking paper. Place frozen chicken strips on pans in single layer. Cover with aluminum foil and bake in a 375°F oven, approximately 15-16 minutes, until chicken reaches internal temperature of 145°F.
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Heat the orange sauce and combine chicken strips with sauce in mixing bowl to coat the chicken. Hold warm at a minimum internal temperature of 140°F.
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To assemble each taco: Place tortilla flat on work surface and arrange 1 oz. rice mixture down the middle. Top rice with 2 ½ oz. of chicken strips, then top with ¾ oz. veggie slaw. Serve immediately.
Photo and recipe: Tyson Foodservice
