Crispy Fish Street Taco

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Buffalo sauce | 1 | tsp |
Salsa | 1 | tsp |
Coleslaw Mix PREP | 0.5 | oz (wt) |
Par Fried Fish Stick PREP | 1 | pc |
Fryer Oil | 1 | tbsp |
Cilantro Chopped PREP | 0.015 | oz (wt) |
5″ Flour Tortilla | 1 | ea |
- Recipe Instructions:
- PLATE: Tray plate, metal taco holder
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Submerge frozen fish stick in a 350°F fryer for 1.5 - 2 minutes until golden brown, temperature at 165°F. (CCP3)
- 2. Place flour tortilla on flat top for 5 seconds on each side. (Just to warm).
- 3. Place flour tortilla into taco rack - place in the middle.
- 4. Place dry coleslaw mix into warmed taco shell. Next, assemble in this order: buffalo sauce, sriracha lime aioli, fish, salsa, pickled onions & chopped cilantro - all spread evenly across the taco. (Refer to picture)
- 6. Ensure rim of skillet & plate edges are clean. Serve immediately. (Refer to picture)
- Allergy Information
- TBD