“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!”
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
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
- Bake catfish strip portions in convection oven at 350°F for 15 to 20 minutes, or until internal temperature is 150°F.
- Warm tortillas until soft. Cover and hold.
- Place vegetables into separate containers and hold on ice.
- To assemble: Place 1 catfish strip onto each tortilla. Squeeze 1 teaspoon dressing over catfish. Top with cabbage, carrots, onion and cilantro.
- Blend all ingredients together until smooth sauce forms.
- Refrigerate for 1 hour.
- Pour into squeeze bottle and place on ice for service.
Recipe by Austin Independent School District (Texas)