RECIPE DETAILS
Item ID: 1980257
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12
Allergens: None
RECIPE DETAILS
Item ID: 1980257
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12
Allergens: None
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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
- Salmon, raw fillet: 70%
- Green cabbage, raw, shredded: 87%
Pre-Preparation
- Wash all produce thoroughly.
- Skin salmon.
- Wash and shred cabbage.
- Preheat oven to 350°F.
- Combine all spices; use only the first salt amount from the ingredient list.
Preparation
Prepare Salmon
- Place salmon fillets on parchment-lined sheet pans.
- Rub salmon with the dry seasoning.
- Bake for 12–15 minutes, or until the internal temperature reaches 145°F.
- Dice cooked salmon.
- For best quality, serve immediately; otherwise, hold hot until service at 140°F or higher.
Prepare Slaw
- Combine the shredded cabbage, lime juice, and the second salt amount.
- Hold cold until service at 41°F or less.
Serving
Assemble tacos:
- Place 2 corn tortillas on the tray
- Top each tortilla with 1.25 oz salmon (2.5 oz total)
- Top each taco with 1/8 cup slaw (1/4 cup total)
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 | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ 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 | 242.86 kcal |
| Total Fat | 5.66 gm |
| Saturated Fat | 0.86 gm |
| Trans Fat | 0.04* gm |
| Sodium | 365.26 mg |
| Carbohydrates | 24.48 gm |
| Fiber | 3.05 gm |
| Sugars | 1.25 gm |
| Added Sugars | 0.00* gm |
