Salmon Tacos State (Washington) Child Nutrition Agency Developed Recipe

5 from 2 votes

Salmon Tacos State (Washington) Child Nutrition Agency Developed Recipe

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.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Mexican

Keyword: TNTG state recipes

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch

Conventional Meal Category: Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Roast

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 206

Ingredients

50 Servings

Weight

9 lb Salmon, pink, frozen, pin bones removed, skin on
22 ⅘ g Salt, kosher
4 ⅗ g Pepper, ground
5 3/10 g Taco seasoning mix
3 lb 8 oz Whole grain flour tortillas
- - Pico de Gallo
5 lb *Tomato, fresh, chopped
1 lb 8 oz *Onion, fresh, white, diced
6 oz *Jalapeno, fresh, seeded, diced
6 oz *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
1 lb 9 oz Greek yogurt, plain, low-fat
25 3/10 g Garlic, minced
4 oz *Cilantro, fresh, chopped
76 ⅗ g Lime juice

Measure

- - Salmon, pink, frozen, pin bones removed, skin on
1 Tbsp 1 tsp Salt, kosher
2 tsp Pepper, ground
2 Tbsp Taco seasoning mix
50 tortillas Whole grain flour tortillas
- - Pico de Gallo
2 qt 2 ⅔ cups *Tomato, fresh, chopped
1 qt ⅔ cup *Onion, fresh, white, diced
1 cup *Jalapeno, fresh, seeded, diced
3 cups *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
3 cups Greek yogurt, plain, low-fat
3 Tbsp ½ tsp Garlic, minced
2 cups *Cilantro, fresh, chopped
⅓ cup 2 tsp Lime juice

100 Servings

Weight

18 lb Salmon, pink, frozen, pin bones removed, skin on
45 ⅗ g Salt, kosher
9 ⅕ g Pepper, ground
10 ⅗ g Taco seasoning mix
7 lb Whole grain flour tortillas
- - Pico de Gallo
10 lb *Tomato, fresh, chopped
3 lb *Onion, fresh, white, diced
12 oz *Jalapeno, fresh, seeded, diced
12 oz *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
3 lb 2 oz Greek yogurt, plain, low-fat
50 ⅗ g Garlic, minced
8 oz *Cilantro, fresh, chopped
153 ⅕ g Lime juice

Measure

- - Salmon, pink, frozen, pin bones removed, skin on
2 Tbsp 2 tsp Salt, kosher
1 Tbsp 1 tsp Pepper, ground
¼ cup Taco seasoning mix
100 tortillas Whole grain flour tortillas
- - Pico de Gallo
1 gal 1 qt 1 ⅓ cups *Tomato, fresh, chopped
2 qt 1 ⅓ cups *Onion, fresh, white, diced
2 cups *Jalapeno, fresh, seeded, diced
1 qt 2 cups *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
1 qt 2 cups Greek yogurt, plain, low-fat
¼ cup 2 Tbsp 1 tsp Garlic, minced
4 cups *Cilantro, fresh, chopped
⅔ cup 1 Tbsp 1 tsp Lime juice

-

50 Servings

Weight

9 lb Salmon, pink, frozen, pin bones removed, skin on
22 ⅘ g Salt, kosher
4 ⅗ g Pepper, ground
5 3/10 g Taco seasoning mix
3 lb 8 oz Whole grain flour tortillas
- - Pico de Gallo
5 lb *Tomato, fresh, chopped
1 lb 8 oz *Onion, fresh, white, diced
6 oz *Jalapeno, fresh, seeded, diced
6 oz *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
1 lb 9 oz Greek yogurt, plain, low-fat
25 3/10 g Garlic, minced
4 oz *Cilantro, fresh, chopped
76 ⅗ g Lime juice

Measure

- - Salmon, pink, frozen, pin bones removed, skin on
1 Tbsp 1 tsp Salt, kosher
2 tsp Pepper, ground
2 Tbsp Taco seasoning mix
50 tortillas Whole grain flour tortillas
- - Pico de Gallo
2 qt 2 ⅔ cups *Tomato, fresh, chopped
1 qt ⅔ cup *Onion, fresh, white, diced
1 cup *Jalapeno, fresh, seeded, diced
3 cups *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
3 cups Greek yogurt, plain, low-fat
3 Tbsp ½ tsp Garlic, minced
2 cups *Cilantro, fresh, chopped
⅓ cup 2 tsp Lime juice

100 Servings

Weight

18 lb Salmon, pink, frozen, pin bones removed, skin on
45 ⅗ g Salt, kosher
9 ⅕ g Pepper, ground
10 ⅗ g Taco seasoning mix
7 lb Whole grain flour tortillas
- - Pico de Gallo
10 lb *Tomato, fresh, chopped
3 lb *Onion, fresh, white, diced
12 oz *Jalapeno, fresh, seeded, diced
12 oz *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
3 lb 2 oz Greek yogurt, plain, low-fat
50 ⅗ g Garlic, minced
8 oz *Cilantro, fresh, chopped
153 ⅕ g Lime juice

Measure

- - Salmon, pink, frozen, pin bones removed, skin on
2 Tbsp 2 tsp Salt, kosher
1 Tbsp 1 tsp Pepper, ground
¼ cup Taco seasoning mix
100 tortillas Whole grain flour tortillas
- - Pico de Gallo
1 gal 1 qt 1 ⅓ cups *Tomato, fresh, chopped
2 qt 1 ⅓ cups *Onion, fresh, white, diced
2 cups *Jalapeno, fresh, seeded, diced
1 qt 2 cups *Cilantro, fresh, chopped
- - Lime Cilantro Sauce
1 qt 2 cups Greek yogurt, plain, low-fat
¼ cup 2 Tbsp 1 tsp Garlic, minced
4 cups *Cilantro, fresh, chopped
⅔ cup 1 Tbsp 1 tsp Lime juice

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.

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

Nutrition