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Fish Taco in a Soft Tortilla (Enriched)
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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Codfish, Nugget, #1040 | 300 codfish nugget(s) |
Tortilla, Soft Flour, 6”, #1221 | 100 tortilla(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, #1307 | 1 pound(s) + 9 ounce(s) |
Cheese, Mozzarella, Shredded, #1307 | 1 pound(s) + 9 ounce(s) |
Salsa, Bulk, #2823 | 1/2 gallon(s) |
DIRECTIONS
1. | Prepare codfish nuggests according to the instructions on case or package and keep warm until ready for service. CCP: Heat to 160 degrees F for 15 seconds at the completion of the cooking process. |
2. | Warm tortillas according to package directions. |
3. | For toppings:
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. |
4. | Before serving or on serving line, fill each tortillas with 3 codfish nuggets. Serve preportioned cabbage and romato mixture, salsa, and 1/2 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, 2 oz. eq. of enriched grain, 1/8 cup of red/orange vegetable, and 1/4 cup other vegetable. CCP: 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.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.