Three Takes On: Tacos

Three Takes On offers several different versions of the same classic dish. This month: Tacos.

Published in FSD Update

Nuevo Taco

Valparaiso University (Indiana)

Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of the “full flavor and freshness of our recipes and that they have the option to choose how they would like their taco to be complemented,” says Anthony Coschignano, director of dining services. Students can tailor their dishes by choosing the protein (pork, chicken or flank steak) and toppings. 

See full recipe

Catfish Tacos 

Austin Independent School District (Texas)

“Fish gets a bad rap in school foodservice,” shares Steven Burke, foodservice chef. “It is underutilized and the dishes are usually ancient or not so appealing to that age group. Fish tacos have been a popular dish in mainstream restaurants for a few years now, and I thought it was time to bring a fresh new look to fish [we] served.” Using breaded catfish strips in this flavorful spin on fish tacos “was the way to go, and the kids really do love it!”

See full recipe

Grilled Chimichurri Shrimp Tacos

Robert Wood Johnson University Hospital (New Brunswick, N.J.)

Taking advantage of the popularity of ethnic flavors, Timothy Gee, executive chef, finishes these seafood tacos with chimichurri sauce. “My customers love chimichurri sauce and this is a great recipe that is both light and flavorful,” he says. Packed with cilantro and garlic, the sauce provides bold, refreshing flavor to the shrimp and stir-fried vegetables. “You are getting a lot of unique flavors that are not found in your run-of-the-mill taco recipe,” Gee explains.

See full recipe

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources