Standardized Recipe

8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for Schools | What's Cooking? USDA Mixing Bowl

https://whatscooking.fns.usda.gov/recipes/print/9933 1/5

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Chicken or Turkey Taco - USDA Recipe D-130C for Schools

Makes: 50 or 100 Servings

50 Servings 100 Servings Ingredients Weight Measure Weight Measure *Fresh onions, chopped 6 oz 1 cup 2 Tbsp 2 tsp 12 oz 2 1/4 cups 1 Tbsp 1 tsp Frozen corn 1 lb 2 3/4 cups 2 lb 1 qt 1 1/2 cups Garlic powder 1 Tbsp 1 1/2 tsp 3 Tbsp Salt 1 tsp 2 tsp Ground black pepper 2 tsp 1 Tbsp 1 tsp Canned no-salt-added tomato paste 14 oz 1 1/2 cups (1/8 No. 10 can) 1 lb 12 oz 3 cups (1/4 No. 10 can) Water 1 qt 2 cups 3 qt Chili powder 2 Tbsp 1/4 cup Ground cumin 1 Tbsp 1 1/2 tsp 3 Tbsp Paprika 1 1/2 tsp 1 Tbsp Onion powder 1 1/2 tsp 1 Tbsp Frozen cooked diced chicken, thawed, 1/2" pieces 5 lb 12 oz 1 gal 1 qt 11 lb 8 oz 2 gal 2 qt Frozen cooked diced turkey, thawed, 1/2" pieces 5 lb 12 oz 1 gal 1 qt 11 lb 8 oz 2 gal 2 qt Brown rice, long-grain, regular, dry, parboiled (B-03) (See Notes Section) 3 lb 10 oz 2 qt 1 cup 7 lb 4 oz 1 gal 2 cups *Fresh lettuce, shredded 2 lb 8 oz 3 qt 2 cups 5 lb 1 gal 3 qt *Fresh tomatoes, chopped 1 lb 6 oz 3 cups 2 lb 12 oz 1 qt 2 cups Reduced-fat Cheddar cheese, shredded 1 lb 4 oz 1 qt 1 cup 2 lb 8 oz 2 qt 2 cups Whole-grain yellow corn taco shells (.50 oz each) 2 oz 100 each 4 oz 200 each

Directions

8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for Schools | What's Cooking? USDA Mixing Bowl

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1. Combine onions, corn, garlic powder, salt, pepper, tomato paste, water, and seasonings in a large stock pot. Heat uncovered over medium heat for 5 minutes. Stir well. Bring to a boil.

2. Add chicken. Reduce heat and simmer for 25-30 minutes, stirring occasionally.

3. Critical Control Point: Heat to 165 °F for 15 seconds or higher.

4. Critical Control Point: Hold for hot service at 135 °F or higher.

5. See B-03 for recipe ingredients and directions. Set rice aside for step 9.

6. For topping: Combine lettuce and tomatoes. Toss slightly. Set mixture aside for step 12.

7. Set cheese aside for step 13.

8. Assembly (2 tacos per serving):

9. First layer: Using a No. 8 scoop, divide equally between two tacos, 1/2 cup (about 4 oz) rice on bottom of taco shells.

10. Second layer: Using a No. 30 scoop, spread 1/8 cup (about 1 1/2 oz) chicken mixture in each taco shell.

11. Transfer tacos to a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

12. Third layer: Using a No. 10 scoop, divide equally between two tacos, 3/8 cup (about 1 1/2 oz) lettuce and tomato mixture on top of chicken mixture.

13. 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.

14. OR

15. Instruct students to "build" their own tacos.

16. Serve each student: 2 tacos; 3/8 cup (about 1 1/2 oz - use No. 10 scoop) lettuce and tomato mixture in individual souffle cups; 1 Tbsp 1 tsp (about 1/3 oz - use No. 40 scoop) shredded cheese in individual souffle cups.

Notes

*Remove salt from B-03 Cooking Rice ingredients when including dish in D-13C 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

Serving

NSLP/SBP Crediting Information: 2 tacos provide 2 oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup other vegetable, 1/8 cup additional vegetable, and 2 oz equivalent grains.

8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for Schools | What's Cooking? USDA Mixing Bowl

https://whatscooking.fns.usda.gov/recipes/print/9933 3/5

CACFP Crediting Information: 2 tacos provide 2 oz meat/meat alternate, 3/8 cup vegetable, and 2 servings grains/bread.

My Notes

8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for Schools | What's Cooking? USDA Mixing Bowl

https://whatscooking.fns.usda.gov/recipes/print/9933 4/5

Nutrients Amount

Calories 281

Total Fat 5 g

Saturated Fat 3 g

Cholesterol 37 mg

Sodium 447 mg

Total Carbohydrate 29 g

Dietary Fiber 4 g

Total Sugars 2 g

Added Sugars included N/A

Protein 18 g

Vitamin D 1 IU

Calcium 61 mg

Iron 0 mg

Potassium 69 mg

N/A - data is not available

Meal Components

Vegetables

Red & Orange 1/8 cup

Other 1/8 cup

Grains 2 ounces

Meat / Meat Alternate

2 ounces

For more information on meal components and crediting, please visit the Food Buying Guide for Child Nutrition Programs.

Nutrition Information

8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for Schools | What's Cooking? USDA Mixing Bowl

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