Recipe Source: BVSD
  • 62
  • 2
  • Serving Measure: TACOS
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 2 OZ PER TACO/2 TACOS PER SERV
  • Nutrition Link: 80260
  • Food Category: Chicken
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Drained diced tomatoes: 66%
    Cooked yellow onion: 78%
    Cooked trimmed cauliflower: 61%

  • Preparation Instructions:

    Toss thawed chicken with lime juice and greek yogurt to marinate for at least 1 hour.
    Spread chicken onto sheetpan and baked at 350 degrees for about 30 minutes.
    Dice onion.
    While chicken is cooking, sautee onion in medium stockpot.
    Add in spices - 2/3 of the salt (save 1/3 for cauliflower), pepper, nutmeg, cumin, cardamom. Stir to combine and cook about 2 minutes.
    Add in drained tomatoes and milk. Bring to a boil.
    Continue to simmer sauce.
    Using burr mixer blend the sauce to thin out tomato chunks.
    Trim cauliflower into bite size pieces.
    Toss cauliflower with remaining 1/3 of salt and curry powder.
    Spread onto lined sheetpan and roast at 375 degrees for about 15 minutes.
    While cauliflower is cooking, combine chicken and sauce.

  • Serving Instructions:

    Serve 2 oz chicken/sauce mix in each taco shell. Top with 1 tbsp cauliflower.
    Garnish with chopped cilantro

    2 tacos per serving.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 2.5 Calories: 335.26
Dark Green: 0 Milk: 0 Sat. Fat: 10.21%
Red Orange: 0.125 Grains: 1 Sodium: 349.52
Legumes: 0
Starchy: 0
Other: 0.25
Additional: 0

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