Crunchy Fish Tacos | Smart Swaps

Name: Crunchy Fish Tacos | Smart Swaps
Ingredients: Thaw tortillas overnight. CCP: Hold at 41° F or below.; Preheat convection oven to 350° F.; Place fish sticks on lined sheet pans. Cook for 15 minutes or until golden brown and crisp. CCP: Heat to 135° F or higher for at least 15 seconds. CCP: No bare hand contact with ready to eat food.; Warm tortillas. Place tortillas in warmer while fish sticks are cooking.; Prepare sauce. In a food processor or blender, blend chipotle peppers in adobo sauce until smooth. Measure quantity needed in recipe and leave in blender. Freeze remainder if necessary.; To serve each student, place 3 fish sticks in a tortilla. Top with 1/8 cup coleslaw, ~2 tsp cilantro, and 2 Tbsp yogurt chipotle sauce.

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A fun, school-friendly twist on Baja-style fish tacos. Crispy breaded pollock sticks tuck into a warm whole-grain tortilla and get topped with crunchy coleslaw,

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Ingredients

Thaw tortillas overnight. CCP: Hold at 41° F or below.
Preheat convection oven to 350° F.
Place fish sticks on lined sheet pans. Cook for 15 minutes or until golden brown and crisp. CCP: Heat to 135° F or higher for at least 15 seconds. CCP: No bare hand contact with ready to eat food.
Warm tortillas. Place tortillas in warmer while fish sticks are cooking.
Prepare sauce. In a food processor or blender, blend chipotle peppers in adobo sauce until smooth. Measure quantity needed in recipe and leave in blender. Freeze remainder if necessary.
To serve each student, place 3 fish sticks in a tortilla. Top with 1/8 cup coleslaw, ~2 tsp cilantro, and 2 Tbsp yogurt chipotle sauce.