Street Tacos: Fish

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Fish Stick, Par Fried PREP | 3 | pcs |
5″ Flour Tortilla | 3 | ea |
Coleslaw Mix PREP | 1.5 | oz (wt) |
Salsa | 3 | tsp |
Cilantro Chopped PREP | 0.05 | oz (wt) |
Buffalo sauce | 3 | tsp |
Sriracha Lime Aioli PREP | 3 | tsp |
Fryer Oil | 1 | tbsp |
Pickled onions | .75 | oz. (wt) |
- Recipe Instructions:
- PLATE: Tray, metal taco holder
- HOLD TIME: To order
- NOTE: Fish sticks are now par-fried (Refer to PREP)
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Submerge frozen fish sticks in a 350°F fryer for 1.5 - 2 minutes until golden brown, reaching an internal temperature at 165°F (CCP3)
- 2. Place flour tortillas on flat top for 5 seconds on each side, to warm.
- 3. Place flour tortillas into the taco rack.
-
4. Next, into each taco evenly add.
Add: dry coleslaw mix, buffalo sauce, sriracha lime aioli, pickled onions, cooked fish, salsa & chopped cilantro - all spread evenly across the taco.(Refer to picture Steps 1-4) - 5. Ensure rim plate is clean. Serve immediately.
- IMPORTANT NOTE:
- All taco builds are the same: taco shell, dry coleslaw mix, buffalo sauce, sriracha aioli, protein, salsa and topped with pickled onions and a sprig of cilantro
- Use par-fried fish stick method (Refer to PREP)
- Allergy Information
- TBD