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Fish Taco in a Crispy Shell-USDA
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, ΒΌ cup of other vegetable, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Breaded Fish Sticks, Pollock, WGR | 200 pieces |
Taco Shell, Crunchy, WGR, #2140 | 100 shells |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pound + 4 ounces |
Slaw, Cabbage, Seperate Color | 3 pounds + 8 ounces |
Cheese, American, Grated/Shredded, USDA | 3 pounds + 2 ounces |
Cheese, Mozzarella, Shredded, USDA | 3 pounds + 2 ounce boxes |
Salsa, Bulk, #2823 | 3 quarts |
DIRECTIONS
1. | Prepare the fish sticks according to 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 package or case have a higher temperature, follow those recommendations. |
2. | Warm the taco shells according to package directions. |
3. | FOR TOPPINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | Before serving or on the serving line, fill each shell with 2 fish sticks. |
5. | 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. |
6. | Portion 1 taco with trimmings, salsa, and cheese. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. of whole grain, and ¼ cup of other vegetable and 1/8 cup of red/orange vegetable. CCP: Hold and maintain at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Discard any 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.