Salmon Tacos State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Fresh, local wild salmon served in a familiar, kid-friendly dish with fresh toppings.
NSLP/SBP CREDITING INFORMATION:
1 taco (1 tortilla, 2 oz salmon, 2 Tbsp Pico de Gallo, 1 Tbsp cilantro lime dressing) provides ⅛ cup additional vegetables, ⅛ cup dark green vegetables, ⅛ cup red/orange vegetables, 2 oz equivalent meats/meat alternates, and 1 oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 3 votes

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Instructions
 

  • Line full-size sheet pans with parchment paper. Place fillets skin-side down on sheet pans (5-6 fillets per sheet pan) and place sheet pans in the cooler at 41 °F or lower to thaw overnight.
  • Preheat conventional oven to 425 °F or convection oven to 400 °F.
  • While oven is preheating, combine salt, pepper, and taco seasoning in a small bowl or container.
  • Remove thawed salmon fillets from cooler and sprinkle 2 tsp of spice mix over each fillet.
  • Transfer sheet pans with salmon to preheated oven and roast at 425 °F for 10-12 minutes until internal temperature of each fillet reaches 145 °F.
    Critical Control Point: Cook salmon until internal temperature of each fillet reaches 145 °F for at least 15 seconds.
  • Remove salmon from oven. When the salmon has cooled enough to handle, use a spatula to carefully remove the skin by sliding spatula between skin and body of fish. Transfer skinless salmon to a full-size 4” hotel pan (12” x 20” x 4”) and break apart fillets into bite-size pieces.
    For service, weigh out 2 oz of salmon. 2 oz of salmon should completely fill a 4 oz spoodle. Use a 4 oz spoodle for service.
    Critical Control Point: Hold salmon for hot service at135°F or higher through service.
  • Put tortillas in hot box to warm while preparing Pico de Gallo and lime cilantro sauce.
  • Combine tomatoes, onion, jalapeno, and cilantro in a large bowl. Stir well. Refrigerate until ready for service.
    Critical Control Point: Cool to 41 °F or below within 4 hours. Hold for cold service at 41 °F or lower until service.
  • Combine yogurt, garlic, cilantro, and lime juice in the bowl of a food processor and blend until smooth.
    Critical Control Point: Cool to 41 °F or below within 4 hours. Hold for cold service at 41 °F or lower until service.
  • To serve, place 1 tortilla in a serving boat and top tortilla with 2 oz salmon, 2 Tbsp Pico de Gallo, and 1 Tbsp lime cilantro sauce.

Nutrition INFORMATION

Nutrition Facts
Salmon Tacos State (Washington) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 taco
Calories 206 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 33mg11%
Sodium 414mg18%
Potassium 441mg13%
Total Carbohydrate 20g7%
Dietary Fiber 3g13%
Total Sugars 3g3%
Protein 18g36%
Vitamin C 14mg17%
Vitamin D 297IU1980%
Calcium 64mg6%
Iron 1mg6%
Added Sugar 0g
Vitamin A 276mcg
*
*Marketing Guide
50 Servings:
Tomatoes, fresh, whole: 5 lb 12 oz
Onion, mature, fresh,: 1 lb 12 oz
Jalapeno, fresh, whole: 7 oz
Cilantro, fresh: 12 oz
100 Servings:
Tomatoes, fresh, whole: 11 lb 8 oz
Onion, mature, fresh,: 3 lb 8 oz
Jalapeno, fresh, whole: 14 oz
Cilantro, fresh: 1 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.
This recipe is based on in-house yield of 1 lb pink salmon, pin-bones removed, skin-on salmon, thawed from frozen = 0.7 lb cooked salmon without skin. Salmon yield may vary by species. An in-house yield test is recommended to ensure sufficient cooked quantity.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
50 salmon tacos
About 6 lb 5 oz cooked salmon
About 1 qt 2 ¼ cups pico de gallo
About 3 ⅛ cups lime cilantro sauce
100 Servings:
100 salmon tacos
About 12 lb 10 oz cooked salmon
About 3 qt ½ cup pico de gallo
About 1 qt 2 ¼ cups lime cilantro sauce