Source: MRS 2017
MRS: 208 — Fish & Seafood (200s)

Fish Taco

Meal Component Contribution:
2 oz. eq. enriched grain, 2 oz. eq. enriched grain, 1/8 cup of red/orange vegetable, 1/4 of other vegetable
Number of Portions: 100  Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Codfish, Nugget, #1040
300 codfish nugget(s)
Tortilla, Soft Flour, 6”, #1221
100 tortilla(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pound(s) + 4 ounce(s)
Slaw, Mix, Shred, Blend, #4015
3 pound(s) + 8 ounce(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 9 ounce(s)
Cheese, Mozzarella, Shredded, #1307
1 pound(s) + 9 ounce(s)
Salsa, Bulk, #2823
1/2 gallon(s)
DIRECTIONS

1.

Prepare codfish nuggests according to the instructions on case or package and keep warm until ready for service.

CCP: Heat to 160 degrees F for 15 seconds at the completion of the cooking process.

2.

Warm tortillas according to package directions.

3.

For toppings:

  • Dice tomatoes and combine with cabbage, toss lightly,and portion 1/2 cup in a portion container.
  • Combine the cheeses and portion 1/2 ounce of cheese in a portion container.
  • portion 1 ounce of salsa in a portion container.

Cover and refrigerate for service.

CCP: CP:  Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.

4.

Before serving or on serving line, fill each tortillas with 3 codfish nuggets. Serve preportioned cabbage and romato mixture, salsa, and 1/2 ounce of cheese on the side of  the fish filled tortillas.

5.

Portion 1 taco with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. of enriched grain, 1/8 cup of red/orange vegetable, and 1/4 cup other vegetable.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Nutrients Per Serving
Calories
309
Carbohydrates
33.06 g
Dietary Fiber
3.56 g
Protein
18.06 g
Sodium
696.54 mg
Total Fat
11.69 g
Sat. Fat
4.23 g
Trans Fat
0.00 g