RECIPE DETAILS
Item ID: 1941501
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Chicken
Allergens: Wheat
RECIPE DETAILS
Item ID: 1941501
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Chicken
Allergens: Wheat
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
Yield
- Black Beans, canned: 60% (drained)
- Tomato: 87%
- Onion: 88%
- Cilantro: 84%
- Diced Tomatoes, canned: 66% (drained)
Pre-Preparation
- Preheat oven to 350°F.
- Wash produce as needed.
Preparation
- Prepare Black Beans:
- Drain and rinse black beans.
- Mix beans with red salsa, lime juice (first amount), cumin, and salt until evenly coated.
- Cover and refrigerate, hold until service at or below 41°F.
- Prepare Pico de Gallo:
- Remove the top stem/core from Roma tomatoes, then dice into small cubes.
- Cut off ends and remove skin from onions, then finely dice into small cubes.
- Remove stems and seeds from jalapeños, then dice into small cubes (wear gloves if sensitive to handling jalapeño peppers).
- Finely chop the cilantro.
- In a non-reactive container, mix together canned tomatoes, Roma tomatoes, onions, jalapeños, cilantro, lime juice (second amount), cumin (second amount), salt (second amount).
- Hold cold until service at or below 41°F.
- Prepare Chicken:
- In a bowl, whisk the chili powder, paprika, garlic powder, cumin (third amount), salt (third amount), and oil to make the rub.
- Toss chicken with rub until evenly coated.
- Portion 10 lbs of chicken into each hotel pan. Cover tightly with parchment and foil.
- Cook in a 350°F oven for about 25 minutes or until internal temperature reaches 165°F.
- Hold hot until service at or above 135°F.
Serving
Assemble tacos on each 6-inch tortilla:
- 2 oz chicken meat
- 2 Tbsp (1 oz) black beans on top of the chicken
- 1 Tbsp pico de gallo on top of beans to garnish
Serving size: 2 tacos
Recipe Source
Boulder Valley School District Food Services
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, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 4 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 522.68 kcal |
| Total Fat | 16.07 gm |
| Saturated Fat | 4.06 gm |
| Trans Fat | 0.05* gm |
| Sodium | 1,161.42 mg |
| Carbohydrates | 54.46 gm |
| Fiber | 11.08 gm |
| Sugars | 1.90 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
