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.
- 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.
- 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.
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.
- 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.
- 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.
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.
- 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.
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.
- 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.
- 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.