Caribbean Pork Tacos
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 2 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 1 oz.Lime juice, raw ‎ 1 oz.
- Lime juice, raw ‎ 3/4 tsp.
- Salt, table ‎ < 1/8 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 tbsp.
- Spices, pepper, black ground < 1/8 tsp.
- Yogurt, Greek, plain, nonfat (Includes foods for USDA's FoodDistribution Program) ‎ 1 1/4 oz.
- Spices, cumin seed ground < 1/8 tsp.
- Spices, chili powder ‎ 1/8 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 1/2 tsp.
- Salt, table ‎ < 1/8 tsp.
- Lime juice, raw ‎ 1/8 tsp.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida, 470510 ‎ 6 3/4 oz.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 6 tortilla
INSTRUCTIONS
- Combine shredded cabbage, onion, lime juice, salt, pepper, and cilantro. Set aside
- Make yogurt sauce: combine yogurt, cumin, chili powder, cilantro, salt and lime juice in a bowl.Â
- In a hotel pan, or 12x20 inch pan, place pork. Cover and cook in a steamer or conventional oven at 350 degrees F for 10-15 minutes until it reaches an internal temperature of 165 degrees F.Â
- Steam or bake the tortillas to heat through (best to use foil wrap). To serve place tortilla on plate, spread 1/8 cup cabbage mixture down the center, and top with 1 oz pork mixture and 0.5 Tbsp of yogurt sauce.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 8 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 1 oz.Lime juice, raw ‎ 4 oz.
- Lime juice, raw ‎ 1 tbsp.
- Salt, table ‎ 1/4 tsp.
- Coriander (cilantro) leaves, raw ‎ 1/4 c.
- Spices, pepper, black ground 1/8 tsp.
- Yogurt, Greek, plain, nonfat (Includes foods for USDA's FoodDistribution Program) ‎ 4 3/4 oz.
- Spices, cumin seed ground 1/4 tsp.
- Spices, chili powder ‎ 1/2 tsp.
- Coriander (cilantro) leaves, raw ‎ 2 tbsp.
- Salt, table ‎ 1/8 tsp.
- Lime juice, raw ‎ 1/2 tsp.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida, 470510 ‎ 1 Ibs., 12 oz. ‎
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 25 tortilla
INSTRUCTIONS
- Combine shredded cabbage, onion, lime juice, salt, pepper, and cilantro. Set aside
- Make yogurt sauce: combine yogurt, cumin, chili powder, cilantro, salt and lime juice in a bowl.Â
- In a hotel pan, or 12x20 inch pan, place pork. Cover and cook in a steamer or conventional oven at 350 degrees F for 10-15 minutes until it reaches an internal temperature of 165 degrees F.Â
- Steam or bake the tortillas to heat through (best to use foil wrap). To serve place tortilla on plate, spread 1/8 cup cabbage mixture down the center, and top with 1 oz pork mixture and 0.5 Tbsp of yogurt sauce.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 2 Ibs.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 1 oz.Lime juice, raw ‎ 1 Ibs.
- Lime juice, raw ‎ 1/4 c.
- 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 FoodDistribution Program) ‎ 1 Ibs., 3 oz. ‎
- Spices, cumin seed ground 1 tsp.
- Spices, chili powder ‎ 2 tsp.
- Coriander (cilantro) leaves, raw ‎ 1/2 c.
- Salt, table ‎ 1/2 tsp.
- Lime juice, raw ‎ 2 tsp.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida, 470510 ‎ 7 Ibs.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 50 tortilla
INSTRUCTIONS
- Combine shredded cabbage, onion, lime juice, salt, pepper, and cilantro. Set aside
- Make yogurt sauce: combine yogurt, cumin, chili powder, cilantro, salt and lime juice in a bowl.
- In a hotel pan, or 12x20 inch pan, place pork. Cover and cook in a steamer or conventional oven at 350 degrees F for 10-15 minutes until it reaches an internal temperature of 165 degrees F.Â
- Steam or bake the tortillas to heat through (best to use foil wrap). To serve place tortilla on plate, spread 1/8 cup cabbage mixture down the center, and top with 1 oz pork mixture and 0.5 Tbsp of yogurt sauce.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Cabbage, raw shredded 4 Ibs.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 1 oz.Lime juice, raw ‎ 2 Ibs.
- Lime juice, raw ‎ 1/2 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) ‎ 2 Ibs., 5 7/8 oz. ‎
- Spices, cumin seed ground 2 tsp.
- Spices, chili powder ‎ 1 tbsp., 1 tsp. ‎
- Coriander (cilantro) leaves, raw ‎ 1 c.
- Salt, table ‎ 1 tsp.
- Lime juice, raw ‎ 1 tbsp., 1 tsp. ‎
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida, 470510 ‎ 14 Ibs.‎
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission, 10462 ‎ 100 tortilla
INSTRUCTIONS
- Combine shredded cabbage, onion, lime juice, salt, pepper, and cilantro. Set aside
- Make yogurt sauce: combine yogurt, cumin, chili powder, cilantro, salt and lime juice in a bowl.Â
- In a hotel pan, or 12x20 inch pan, place pork. Cover and cook in a steamer or conventional oven at 350 degrees F for 10-15 minutes until it reaches an internal temperature of 165 degrees F.Â
- Steam or bake the tortillas to heat through (best to use foil wrap). To serve place tortilla on plate, spread 1/8 cup cabbage mixture down the center, and top with 1 oz pork mixture and 0.5 Tbsp of yogurt sauce.Â