A purple tray with two tacos filled with fried food and slaw, a tangerine, and a carton of soymilk. Notebooks, an eraser, and a ruler are on the table in the background.

Thai Style Fish Tacos

Serves 48 Servings

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 (1½ cups) green onions, fresh, thinly sliced on a bias
1 ½ ounces (1½ cups) cilantro, fresh, rough chopped
¼ cup 2 tablespoons lime juice

Directions

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

Spray sheet 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.

TAGGED IN:

Seafood (89)Entrees (268)Oven (108)
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Products in Recipe

A 5 lb plastic jug of Kikkoman Thai Style Chili Sauce with a handle and red sauce visible inside, labeled for stir-fry and dipping.

Gluten-Free Thai Style Chili Sauce

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