Crunchy Fish Tacos
Written By: New England Dairy, Revised by To Taste
Recipe Category: Lunch, Speed Scratch
Cooking Process: #2 Same Day Service
Total Time: 35 minutes
Meal Pattern Contribution: 2 oz eq WGR grain, 2 oz eq m/ma, 1/8 cup other vegetable
Ingredients
A fun, school-friendly twist on Baja-style fish tacos. Crispy breaded pollock sticks tuck into a warm whole-grain tortilla and get topped with crunchy coleslaw, fresh cilantro and lime chipotle yogurt sauce. Each taco brings 2 oz eq whole grain, 2 oz eq m/ma and ⅛ cup other vegetable to the tray.
Directions
- Thaw tortillas overnight.
CCP: Hold at 41° F or below. - Preheat convection oven to 350° F.
- Place fish sticks on lined sheet pans. Cook for 15 minutes or until golden brown and crisp.
CCP: Heat to 135° F or higher for at least 15 seconds.
CCP: No bare hand contact with ready to eat food. - Warm tortillas. Place tortillas in warmer while fish sticks are cooking.
- Prepare sauce. In a food processor or blender, blend chipotle peppers in adobo sauce until smooth. Measure quantity needed in recipe and leave in blender. Freeze remainder if necessary.
- Add yogurt, lime juice, garlic, and salt to the measured blended chipotles in adobo. Blend until ingredients are well combined. Transfer sauce into squeeze bottles for service.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat foods. - To serve each student, place 3 fish sticks in a tortilla. Top with 1/8 cup coleslaw, ~2 tsp cilantro, and 2 Tbsp yogurt chipotle sauce.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
To determine approximate amount of sauce per taco, measure 2 Tbsp beforehand using the squeeze bottle to get a visual of the correct quantity.
Corn tortillas can be subbed for whole grain flour
ALLERGENS: Fish, Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 195
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 389 mg
Total Carbohydrates: 26 g
Dietary Fiber: 5 g
Total Sugars: 4 g
Added Sugars: 0 g
Protein: 9 g
