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

Fish Taco in a Soft Tortilla (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. enriched grain, ¾ oz. eq. of whole grain, 1/8 cup of red/orange vegetable, ¼ 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) Whole Grains
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
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
DIRECTIONS

1.

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.

2.

Warm the tortillas according to the package directions.

3.

For toppings:

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

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.

4.

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.

5.

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.

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
Calories
305
Carbohydrates
32.20 g
Dietary Fiber
2.72 g
Protein
17.06 g
Sodium
755.00 mg
Total Fat
12.19 g
Sat. Fat
4.73 g
Trans Fat
0.00 g