MEASURE (FOR 100 SERVINGS)
Breaded Fish Sticks, Pollock, WGR
Taco Shell, Crunchy, WGR, #2140
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
Prepare fish sticks according to package or case instructions.
Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Warm taco shells according to package directions.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for s ervice.
Before serving or on serving line, fill each shell with 2 fish sticks.
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.
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. 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 within an additional 2 hours.
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.
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