Source: MRS 2020
MRS: 220 — Fish & Seafood (200s)

Fish Taco with Crispy Shell

Meal Component Contribution:
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)
  •  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:

  • 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 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.
Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F. or lower.

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
305
Carbohydrates
29.20 g
Dietary Fiber
2.97 g
Protein
14.81 g
Sodium
633.00 mg
Total Fat
15.31 g
Sat. Fat
6.71 g
Trans Fat
0.00 g