Source: MRS 2020
MRS: 208 — Fish & Seafood (200s)

Fish Taco in a Soft Tortilla (Enriched)

Meal Component Contribution:
2 oz. eq. enriched grain, 2 oz. eq. enriched grain, 1/8 cup of red/orange vegetable, 1/4 of other vegetable
Number of Portions: 100  Size of Portion: 1 taco
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

Codfish, Nugget, #1040
300  codfish nuggets
Tortilla, Soft Flour, 6”, #1221
100  tortillas
Tomatoes, Whole, Red, Ripe, Raw, #4110
1  pound + 4  ounces
Slaw, Cabbage, Seperate Color
3  pounds + 8  ounces
Cheese, American, Grated/Shredded, #1306
1  pound + 9  ounces
Cheese, Mozzarella, Shredded, #1307
1  pound + 9  ounces
Salsa, Bulk, #2823
3  quarts


Prepare codfish nuggests according to the instructions on case or package and keep warm until ready for service.

CCP: Heat to 135 degrees F for 15 seconds at the completion of the cooking process.


Warm tortillas according to package directions.


For toppings:

  • Dice tomatoes and combine with cabbage, toss lightly, and portion ½ cup in a portion container.
  • Combine the cheeses and portion ½ ounce of cheese in a portion container.
  • portion 1 ounce of salsa in a portion container.

Cover and refrigerate for service.

CCP: CP:  Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.


Before serving or on serving line, fill each tortillas with 3 codfish nuggets. Serve preportioned cabbage and tomato mixture, salsa, and ½ ounce of cheese on the side of the fish filled tortillas.


Portion 1 taco with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. of enriched grain, 1/8 cup of red/orange vegetable, and ¼ cup other 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.

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.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Nutrients Per Serving
32.20 g
Dietary Fiber
2.72 g
17.06 g
755.00 mg
Total Fat
12.19 g
Sat. Fat
4.73 g
Trans Fat
0.00 g