RECIPE DETAILS
Item ID: 1985098
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: None
Allergens: Milk
RECIPE DETAILS
Item ID: 1985098
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: None
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Diced tomatoes: 66%
- Yellow onion: 78%
- Trimmed cauliflower: 61%
Pre-Preparation
- Drain diced tomatoes.
- Wash and small dice the yellow onion.
- Wash and chop the cauliflower into small florets.
- Wash and rough-chop cilantro.
- Thaw chicken.
- Preheat oven to 350°F.
Preparation
- Toss thawed chicken with lime juice and Greek yogurt; marinate for at least 1 hour.
- Spread chicken onto sheet pans and bake at 350°F for about 30 minutes, or until internal temperature reaches 165°F.
- While the chicken cooks, sauté the onion in oil in a medium stockpot.
- Add spices—2/3 of the salt (reserve 1/3 for cauliflower), pepper, nutmeg, cumin, and cardamom. Stir and cook for about 2 minutes.
- Add drained tomatoes and milk; bring to a simmer.
- Using a burr mixer, blend the sauce to reduce the tomato chunks.
- Toss the cauliflower with the remaining 1/3 salt and curry powder.
- Spread onto lined sheet pans and roast at 375°F for about 15 minutes.
- While cauliflower cooks, combine the baked chicken and sauce.
- When the cauliflower is done, fold it into the chicken and sauce.
- Hold covered above 140°F until service.
Serving
Taco Assembly
- 2oz chicken/sauce mix in each taco shell,
- Topped with 1 Tbsp roasted cauliflower
- Garnish with chopped cilantro
Serving = 2 tacos.
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ¼ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 388.07 kcal |
| Total Fat | 17.71 gm |
| Saturated Fat | 3.05 gm |
| Trans Fat | 0.00* gm |
| Sodium | 340.73 mg |
| Carbohydrates | 35.07 gm |
| Fiber | 5.24 gm |
| Sugars | 3.94* gm |
| Added Sugars | 1.00* gm |
