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Thai Style Fish Tacos

Image for Thai Style Fish Tacos
plate

Yield

48 Servings

kikkoman products used:

ingredients

12 pounds (192 pieces) Alaskan Pollock fish sticks, whole grain breaded, USDA
3 cups Kikkoman Thai Style Chili Sauce
48 each Whole grain tortillas, 8 inch
1 pound 11 ounces (9 cups) Purple cabbage, thinly sliced
3 ounces (1 ½ cups)    Green onions, fresh, thinly sliced on a bias
1 ½ ounces (1 ½ cups) Cilantro, fresh, rough chopped
¼ cup 2 tablespoons Lime juice

directions

Preheat oven to 400°F (convection) or 425°F (conventional).

Spraysheet pans with pan release spray. Place breaded fish sticks in a single layer on the prepared sheet pans, being careful not to crowd the pieces.

For best quality, batch cook the fish sticks: About 20 minutes before service, bake in the preheated oven for 13–15 minutes (convection) or 16–18 minutes (conventional), or until browned and crisp.
CCP: Cook to a minimum internal temperature of 165°F.
Remove from the oven.
CCP: Hold hot at 135°F or higher.

Heat the Kikkoman Thai Style Chili Sauce to 135°F or higher.
CCP: Hold hot at 135°F or higher.

Soften tortillas in a warmer.

In a mixing container, combine the sliced purple cabbage, sliced green onions, chopped cilantro and lime juice. Stir until just combined. Hold chilled until service.
CCP: Hold chilled at 41°F or below.

For each serving, place a softened tortilla in the portion container. Place 4 fish sticks into each tortilla. Drizzle the fish sticks with 1 tablespoon of the heated Kikkoman Thai Style Chili Sauce. Top each taco with ¼ cup of the purple cabbage mixture. Serve immediately.

 

Serving Size 1 taco
1 Serving Provides 2 ounce equivalents meat/meat alternate, 3 ounce equivalents grains
Nutrients Per Serving
Calories 378
Protein 20 g
Carbohydrate 47 g
Total Fat 12.8 g
Saturated Fat 3.3 g
Cholesterol 40 mg
Vitamin A 197 IU
Vitamin C 10 mg
Iron 0 mg
Calcium 85 mg
Sodium 686 mg
Dietary Fiber 6 g

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