Chicken or Turkey Taco USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Chicken or Turkey Tacos combine diced chicken or turkey with corn, brown rice, and spices. They are served in a corn taco shell topped with lettuce, tomato, and cheese.
CACFP CREDITING INFORMATION
2 tacos provide 2 oz equivalent meat, ³⁄8 cup vegetable, and 2 oz equivalent grains.
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Instructions
 

  • Combine onions, corn, garlic powder, salt, pepper, tomato paste, water, and seasonings in a large stockpot. Heat uncovered over medium heat for 5 minutes. Stir well. Bring to a boil.
  • Add chicken. Reduce heat and simmer for 25–30 minutes, stirring occasionally.
  • Critical Control Point: Heat to 165 °F for 15 seconds or higher.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • See Cooking Rice USDA Recipe for CACFP for ingredients and directions.
    Set rice aside for step 9.
  • For topping: Combine lettuce and tomatoes. Toss slightly. Set mixture aside for step 12.
  • Set cheese aside for step 13.
  • Assembly (2 tacos per serving):
  • First layer: Using a No. 8 scoop, divide equally between two tacos, ¹⁄2 cup (about 4 oz) rice on bottom of taco shells.
  • Second layer: Using a No. 30 scoop, spread ¹⁄8 cup (about 1¹⁄2 oz) chicken mixture in each taco shell.
  • Transfer tacos to a steam table pan (12" x 20" x 2¹⁄2").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Third layer: Using a No. 10 scoop, divide equally between two tacos, ³⁄8 cup (about 1.5 oz) lettuce and tomato mixture on top of chicken mixture.
  • Fourth layer: Using a No. 40 scoop, divide equally between two tacos, 1 Tbsp 1 tsp (about ¹⁄3 oz) shredded cheese on top of lettuce and tomato mixture.
  • OR Instruct students to "build" their own tacos.
  • Serve each student:
    2 tacos, each filled with ¹⁄2 cup of rice and ¹⁄8 cup of chicken mixture, ³⁄8 cup (about 1¹⁄2 oz—use No. 10 scoop) lettuce and tomato mixture in individual soufflé cups; 1 Tbsp 1 tsp (about ¹⁄3 oz—use No. 40 scoop) shredded cheese in individual soufflé cups.

Nutrition INFORMATION

Nutrition Facts
Chicken or Turkey Taco USDA Recipe for Child Care Centers
Amount Per Serving 2 tacos
Calories 281 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 3g19%
Cholesterol 37mg12%
Sodium 447mg19%
Potassium 69mg2%
Total Carbohydrate 29g10%
Dietary Fiber 4g17%
Total Sugars 2g2%
Protein 18g36%
Vitamin D 1IU7%
Calcium 61mg6%
Iron 0mg0%
*
*Marketing Guide
25 Servings:
Mature onions: 4 oz
Lettuce: 1 lb 11 oz
Tomatoes: 13 oz
50 Servings:
Mature onions: 8 oz
Lettuce: 3 lb 6 oz
Tomatoes: 1 lb 10 oz

Notes

*Remove salt from Cooking Rice recipe ingredients when including dish in Chicken or Turkey Taco Recipe.
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 5 lb 2 oz (chicken mixture)
About 2 qt 2¹⁄4 cups (chicken mixture)/50 tacos
50 Servings:
About 10 lb 4 oz (chicken mixture)
About 1 gal 1 qt ¹⁄2 cup (chicken mixture)/100 tacos