Peach Pork Tacos State (Georgia) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Southern inspired street tacos with spicy pork and topped with fresh peach coleslaw. 
NSLP/SBP CREDITING INFORMATION:
2 tacos provide ⅛ cup additional vegetable, ⅜ cup other vegetable, 
2 oz equivalent meats/meat alternates, 2 oz equivalent grains. 
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development 
Georgia Department of Education-School Nutrition Division 
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4.50 from 2 votes

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Instructions
 

  • Thaw pork overnight in refrigerator at 41 ºF or below.
  • Remove pork from bag and place into a large mixing bowl.
  • Pre-heat conventional oven to 375 ºF or convection oven to 350 ºF.
  • Add chipotle powder and mix well. Place seasoned pork into hotel pans. 
    For 50 servings, use two 2" hotel pans. 
    For 100 servings, use four 2" hotel pans. 
  • Cover with foil and cook at 350 °F for 30 minutes or until product reaches internal temperature of 165 °F.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Combine yogurt, lime juice, chili powder, cilantro, peaches, and jalapeno, set aside slaw dressing. 
    Critical Control Point: Hold at 41 ºF or lower. 
  • Place cabbage, carrots, and onions in a large mixing bowl. Pour in dressing and toss well to combine. 
    Critical Control Point: Hold at 41 ºF or lower. 
  • Place packages of tortillas in a warmer, set at medium temperature or at 140-145 ºF for 30 minutes before assembling pork tacos. 
    Critical Control Point: Hold pork for hot service at 140 ºF or higher. Hold slaw at 41 ºF or lower. 
  • Plating Instructions: 2 tortillas per plate, place 1 oz of pork on each tortilla (2 oz total per plate), top with 1 oz of slaw mixture on each taco (2 oz total per plate). 

Nutrition INFORMATION

Nutrition Facts
Peach Pork Tacos State (Georgia) Child Nutrition Agency Developed Recipe
Amount Per Serving 2 tacos
Calories 216 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2.3g14%
Cholesterol 3.2mg1%
Sodium 245mg11%
Total Carbohydrate 35g12%
Dietary Fiber 5.4g23%
Total Sugars 2.3g3%
Protein 8.8g18%
Vitamin C 14mg17%
Calcium 157mg16%
Iron 1.7mg9%
Vitamin A 542mcg
*
*Marketing Guide
50 Servings:
Peppers, Jalapeno: 5 oz 
Onions, mature: 1 lb 4 oz 
100 Servings:
Peppers, Jalapeno: 10 oz 
Onions, mature: 2 lb 8 oz 

Notes

*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:
50 (2 prepared tacos) 
About 23 lb 
100 Servings:
100 (2 prepared tacos) 
About 46 lb