Baja Fish Tacos
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 5 5/8 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 diced 3 tbsp., 2 5/8 tsp. ‎
- Lime juice, raw ‎ 3/4 tsp.
- Salt, table ‎ 1/8 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 tbsp., 2 7/8 tsp. ‎
- Spices, pepper, black ground < 1/8 tsp.
- Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 4 1/4 oz.
- Spices, cumin seed ground < 1/8 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1 1/2 tsp.
- Salt, table ‎ < 1/8 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 tbsp., 2 7/8 tsp. ‎
- Fish, fish sticks, frozen, prepared ‎ 6 oz.
- Tortilla, Corn, White, 6", 12/60ct, 22.5#, Mission, 10605 ‎ 6 tortillas
INSTRUCTIONS
- In a bowl, combine shredded cabbage, diced onion, lime juice, cilantro, salt, and black pepper.Mix together and set aside.
- In another bowl mix together yogurt, cumin, milk, salt and minced cilantro. Set aside
- Cook the fish nuggets per package instructions (make sure that the internal temperature isat 165° F) and hold above 140° F until ready to serve.
- Steam or bake the tortillas to warm (Best to use foil wrap)
- To serve, place tortilla on a plate and spread 1/3 cup cabbage mixture down the center. Topwith 1 fish nugget and 1 Tbsp of yogurt sacue.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 1 lbs., 7 oz. ‎
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 diced 1 c.
- Lime juice, raw ‎ 1 tbsp.
- Salt, table ‎ 1/2 tsp.
- Coriander (cilantro) leaves, raw ‎ 1/2 c.
- Spices, pepper, black ground 1/4 tsp.
- Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 1 lbs., 1 2/3 oz. ‎
- Spices, cumin seed ground 1/4 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 2 tbsp.
- Salt, table ‎ 1/4 tsp.
- Coriander (cilantro) leaves, raw ‎ 1/2 c.
- Fish, fish sticks, frozen, prepared ‎ 1 lbs., 9 oz. ‎
- Tortilla, Corn, White, 6", 12/60ct, 22.5#, Mission, 10605 ‎ 25 tortillas
INSTRUCTIONS
- In a bowl, combine shredded cabbage, diced onion, lime juice, cilantro, salt, and black pepper.Mix together and set aside.
- In another bowl mix together yogurt, cumin, milk, salt and minced cilantro. Set aside.
- Cook the fish nuggets per package instructions (make sure that the internal temperature isat 165° F) and hold above 140° F until ready to serve.
- Steam or bake the tortillas to warm (Best to use foil wrap)
- To serve, place tortilla on a plate and spread 1/3 cup cabbage mixture down the center. Topwith 1 fish nugget and 1 Tbsp of yogurt sacue.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 2 lbs., 13 7/8 oz. ‎
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms,536914 diced 1 pt.
- Lime juice, raw ‎ 2 tbsp.
- Salt, table ‎ 1 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 c.
- Spices, pepper, black ground 1/2 tsp.
- Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 2 lbs., 3 1/3 oz. ‎
- Spices, cumin seed ground 1/2 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1/4 c.
- Salt, table ‎ 1/2 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 c.
- Fish, fish sticks, frozen, prepared ‎ 6 lbs., 4 oz. ‎
- Tortilla, Corn, White, 6", 12/60ct, 22.5#, Mission, 10605 ‎ 50 tortillas
INSTRUCTIONS
- In a bowl, combine shredded cabbage, diced onion, lime juice, cilantro, salt, and black pepper.Mix together and set aside.
- In another bowl mix together yogurt, cumin, milk, salt and minced cilantro. Set aside
- Cook the fish nuggets per package instructions (make sure that the internal temperature isat 165° F) and hold above 140° F until ready to serve.
- Steam or bake the tortillas to warm (Best to use foil wrap)
- To serve, place tortilla on a plate and spread 1/3 cup cabbage mixture down the center. Topwith 2 fish nuggets and 1 Tbsp of yogurt sacue.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 5 lbs., 11 5/8 oz. ‎
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms,536914 diced 1 qt.
- Lime juice, raw ‎ 1/4 c.
- Salt, table ‎ 2 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 pt.
- Spices, pepper, black ground 1 tsp.
- Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 4 lbs., 6 5/8 oz. ‎
- Spices, cumin seed ground 1 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1/2 c.
- Salt, table ‎ 1 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 pt.
- Fish, fish sticks, frozen, prepared ‎ 12 lbs., 8 oz. ‎
- Tortilla, Corn, White, 6", 12/60ct, 22.5#, Mission, 10605 ‎ 100 tortillas
INSTRUCTIONS
- In a bowl, combine shredded cabbage, diced onion, lime juice, cilantro, salt, and black pepper.Mix together and set aside.
- In another bowl mix together yogurt, cumin, milk, salt and minced cilantro. Set aside
- Cook the fish nuggets per package instructions (make sure that the internal temperature isat 165° F) and hold above 140° F until ready to serve.
- Steam or bake the tortillas to warm (Best to use foil wrap).
- To serve, place tortilla on a plate and spread 1/3 cup cabbage mixture down the center. Topwith 2 fish nuggets and 1 Tbsp of yogurt sacue.Â