Fish Taco Ancho Chile Crema

Menu Part: 
Sauce
Cuisine Type: 
Mexican

Kick taco night up a notch with this Ancho Chile Crema topping from RC Fine Foods.  The perfect complement to your fish taco recipe that’s so delicious they’ll be gone as quickly as they were made.

Ingredients

1 – 8 oz. pkg. RC Buttermilk & Herb Dressing Mix
½ gallon cold – whole milk
4 tbsps. RC Ancho Chile Flavor Concentrate
4 cups sour cream
4 cups mayonnaise
2 tsp. RC Cilantro Flavor
4 tbsps. fresh lime juice
1 tsp. sea salt

Steps

In a mixing bowl or mixer bowl add RC Buttermilk & Herb Dressing Mix to cold whole milk and mix with a whisk until incorporated. Let mixture rest for 10 minutes to fully rehydrate. Add rest of ingredients and blend with whip for 7-10 minutes. Recommend crema be made several hours before needed. Keep refrigerated.

Source: Yield = 1 gallon

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources