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 |
