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Fish Taco with Crispy Shell
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, 1/4 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 piece(s) |
Taco Shell, Crunchy, WGR, #2140 | 100 shell(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, USDA | 3 pound(s) + 2 ounce(s) |
Cheese, Mozzarella, Shredded, USDA | 3 pound(s) + 2 ounce box(es) |
Salsa, Bulk, #2823 | 3 quart(s) |
DIRECTIONS
1. | Prepare fish sticks according to package or case instructions. Heat to 160 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:
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 2 oz. eq. meat/meat alternate, 2 oz. eq . of whole grain, and 1/4 cup of other vegetable and 1/8 cup of red/orange vegetable. Hold and maintain product at a minimum temperature of 135 degrees F. |
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.