Taco De Pescado (Fish Taco)
50 servings (1 taco)
Crediting:
1 serving provides:
- 2 oz eq grain*, 1-1.5 oz eq meat*, ¼ cup red/orange vegetable, and ⅛ cup other vegetable.
*Refer to the manufacturer’s statement or CN label on the specific fish product you use to determine the contribution of meat and possible additional contribution of grain.
PrimeroEdge: SR109993
Ingredients
Taco De Pescado
| 50 each Pollock, breaded rectangle, 3 oz |
| 2 lb Local cabbage, green, fresh, shredded |
| 3 lb 12 oz Local tomato, fresh, 5x6, chopped |
| 1 cup Cilantro, fresh, finely chopped |
| 2 qt Salsa, mild |
| 50 each Tortilla, whole wheat, 10” |
| 12½ each (50 wedges) Lime, fresh, quartered |
Taco De Pescado (Fish Taco) Directions
- Preheat oven at 325°F.
- Pan out the Pollock pieces on sheet pans. Bake in the oven until lightly brown, for about
20 minutes. Critical Control Point: Heat to 145°F or higher for at least 15 seconds. - Serve in a tortilla 2 Tbsp shredded cabbage, 2 Tbsp chopped tomato, one 3-oz Pollock
and 2 - 2½ tablespoons of salsa. Top with 1 teaspoon of chopped cilantro for garnish.
Serve with a lime wedge. - Serve 1 taco per child.
- Critical Control Point: Hold for hot service at 135°F or higher.
Notes
Note: You can substitute half the green cabbage with purple cabbage to add color to the dish. Radish is an excellent garnish to this taco! Slice them up and throw them in!
Source: Farm to School Nebraska: Harvest of the Month Recipe Guide.
