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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources