Chicken or Turkey Taco USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
NSLP/SBP CREDITING INFORMATION
2 tacos provide 2 oz equivalent meat, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, ¹⁄8 cup additional vegetable, and 2 oz equivalent grains.
3.80 from 5 votes

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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 135 °F or higher.
  • See Cooking Rice USDA Recipe for Schools 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 1½ oz) chicken mixture in each taco shell.
  • Transfer tacos to a steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 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.
  • 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 1½ 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 Schools
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
50 Servings:
Mature onions: 8 oz
Lettuce: 3 lb 6 oz
Tomatoes: 1 lb 10 oz
100 Servings:
Mature onions: 1 lb
Lettuce: 6 lb 12 oz
Tomatoes: 3 lb 4 oz

Notes

*Remove salt from Cooking Rice 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
50 Servings:
About 10 lb 4 oz (chicken mixture)
About 1 gal 1 qt ½ cup (chicken mixture)/100 tacos
100 Servings:
About 20 lb 8 oz (chicken mixture)
About 2 gal 2 qt 1 cup (chicken mixture)/200 tacos