Source: MRS 2021
MRS: 1565.1 — Fish & Seafood (1500s)

Fish Taco in a Crispy Shell-USDA

Meal Component Contribution:
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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

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, #A237-USDA Foods
3  quarts


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.


Warm the taco shells according to 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 servings in 3/8 cup in portion containers.
  • Combine cheeses and weigh1 ounce of cheese in portion container.
  • Portion 1 ounce of salsa in portion container.
  • 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 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.

Nutrients Per Serving
29.20 g
Dietary Fiber
2.97 g
14.81 g
633.00 mg
Total Fat
15.31 g
Sat. Fat
6.71 g
Trans Fat
0.00 g