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
SERVING SIZE 1 taco
1 SERVING PROVIDES 3 ounce equivalent grains, 2 ounce equivalent meat/meat alternate
Amount per serving
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.
SERVING SIZE 1 taco
1 SERVING PROVIDES 3 ounce equivalent grains, 2 ounce equivalent meat/meat alternate
Amount per serving
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
