Catfish Tacos

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
88 tacos

“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!”

Ingredients

88 catfish strip portions, breaded
88 corn tortillas
2 ½ cups Chipotle Dressing  (recipe follows)
8 cups shredded green cabbage
3 cups thinly sliced red onion
3 cups shredded carrot
1 cup chopped cilantro

Chipotle dressing
1 ⅓ cups reduced-fat mayonnaise
1 ⅓ cups light sour cream
1 ⅓ tbsp. chipotle powder
4 cloves garlic
4 tbsp. lime juice
2 tsp. dry oregano
1 ⅓ tbsp. paprika
1 tsp. garlic powder
2 tbsp. granulated sugar

Steps

  1. Bake catfish strip portions in convection oven at 350°F for 15 to 20 minutes, or until internal temperature is 150°F.
  2. Warm tortillas until soft. Cover and hold.
  3. Place vegetables into separate containers and hold on ice.
  4. To assemble: Place 1 catfish strip onto each tortilla. Squeeze 1 teaspoon dressing over catfish. Top with cabbage, carrots, onion and cilantro. 

Chipotle dressing

  1. Blend all ingredients together until smooth sauce forms.
  2. Refrigerate for 1 hour.
  3. Pour into squeeze bottle and place on ice for service. 

Recipe by Austin Independent School District (Texas)

More From FoodService Director

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources