Source: MRS 2024
MRS: 1565.1 — Fish & Seafood (1500s)

Fish Taco in a Crispy Shell-USDA (WGR)

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 3 oz. eq. whole grain, 1/8 cup red/orange vegetable and ¼ cup of other vegetable
Number of Portions: 100  Size of Portion: 2 tacos
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

Breaded Fish Sticks, Pollock, WGR
400  pieces
Taco Shell, Crunchy, WGR, #2140
200  shells
Tomatoes, Whole, Red, Ripe, Raw, #4110
1  pound + 4  ounces
Slaw, Cabbage, Seperate Color
3  pounds + 8  ounces
Cheese, Pepper Jack, Shredded, USDA
3  pounds + 2  ounces
Salsa, Bulk, #A237-USDA Foods
3  quarts


Prepare the fish sticks according to the package or case instructions.

CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.


Warm the taco shells according to the package directions.



  • Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and dice tomatoes in ½ inch pieces. 
  • Combine the diced tomatoes with the cabbage, tossing lightly. Portion 3/8 cup in individual portion containers.
  • Weigh ½ ounce of cheese in individual portion containers.
  • Portion 1 ounce of salsa in individual portion containers.
  • Cover and refrigerate for service.

CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.


Before serving or on the serving line, fill each shell with 2 fish sticks.


Serve the preportioned cabbage and tomato mixture, salsa, and 1 ounce cheese on the side with fish-filled tortillas. Instruct students to "build" their own tacos.


Portion 2 tacos with trimmings, salsa, and cheese. Each portion provides 2½ oz. eq. meat/meat alternate, 3 oz. eq. of whole grain, 1/8 cup of red/orange vegetable, and ¼ cup of other vegetable.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. Discard assembled leftovers.

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.

Nutrients Per Serving
40.95 g
Dietary Fiber
3.08 g
17.31 g
676.62 mg
Total Fat
20.56 g
Sat. Fat
4.51 g
Trans Fat
0.00 g