Tasty Taco Salad

Tasty Taco Salad

  • Pollock
  • Healthcare
  • K–12
  • Entree
  • Oven Ready
  • Flavor Profile: Mexican
  • Complexity: Easy
  • Dietary Concerns: Gluten, Dairy


Yield: 50 Servings
  • 6 lbs
    Whole Grain potato Crunch Pollock Nuggets
  • 5 oz
    Fresh Onions, chopped
  • 14 oz
    Canned Tomato Paste
  • 1 cup
  • 1 qt
  • 7.5 tbsp
    Taco Seasoning Mix
  • Lettuce
  • 13 oz
    Fresh Tomatoes
  • 13 oz
    Enriched Tostada or Taco Shell Pieces
  • 10 oz
    Shredded Cheddar Cheese


Cook whole grain breaded pollock sticks as directed to an internal temperature of 155 degrees and break into pieces. Combine precision taco seasoning mix with canned tomato paste and water. Prepare as directed on package. Toss fish pieces, chopped Onions and seasoning mix until all fish is coated. Hold at 140 degrees in steam table pan. Combine lettuce and tomatoes. Toss lightly. Portion into 3/4 cup offer vs. serve dishes. Portion 1/2 oz. shredded cheddar cheese into individual soufflé cups. Refrigerate both until ready to use. If using taco shell pieces, portion into 1# boats. If using tostada shells, place one shell on student tray at time of serving. To Serve: Top pieces or shell with #12 scoop of fish crumbles. Offer 1 serving of vegetables and 1 portion of cheese. Instruct student to “build” their own taco salad. 1 salad provides 2 oz. m/ma, 3/4 c. F/V, and 1 serv. G/B.

Pairing Suggestions

Pair with a black or pinto bean side for extra protein.

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