Source: MRS 2022
MRS: 1565 — Fish & Seafood (1500s)

Fish Taco with Crispy Shell-Crumbley

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 3 oz. eq. whole grain, ¼ 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)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Breaded Fish Sticks, Pollock, WGR
40  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, 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 fish sticks according to package or case instructions.

Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Warm taco shells according to package directions.

3.

FOR TOPPINGS:

  • Dice tomatoes and combine with cabbage, toss lightly, and portion 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 s ervice.

4.

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

5.

Serve 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 2½ oz. eq. meat/meat alternate, 3 oz. eq. of whole grain, ¼ cup of other vegetable, and 1/8 cup of red/orange vegetable.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees or higher. Check the 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
Calories
400
Carbohydrates
41.70 g
Dietary Fiber
3.45 g
Protein
17.31 g
Sodium
723.00 mg
Total Fat
20.56 g
Sat. Fat
4.51 g
Trans Fat
0.00 g