MEASURE (FOR 100 SERVINGS)
Codfish, Nugget, #1040
300 codfish nuggets
Tortilla, Soft Flour, 6”, #1221
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
Prepare the codfish nuggets according to the instructions on case or package. Keep them warm until ready for service.
CCP: Heat to 145 degrees F for 15 seconds at the completion of the cooking process.
Warm the tortillas according to the package directions.
Cover and refrigerate each of these, until ready for service.
CCP: 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 tortilla 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, 1 oz. eq. of enriched grain, ¾ of whole 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.
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.
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