Fish Tacos with Poblano Crema

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
54

A fresh take on a fresh catch. White, flaky fish is marinated in oil, lime juice, MINOR’S® Red Chile Adobo Flavor Concentrate, chopped jalapeño and cilantro, grilled and drizzled with poblano crema featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.

Ingredients

12.5 oz Sour cream
4 oz Mayonnaise
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
1 oz Lime juice, fresh
13.25 oz Minor’s® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
26 oz Olive oil
108 each Mahi mahi, dorado, fish
108 each Tortillas, flour
216 slices Avocados
19 oz Chilli pepper, Jalapeño, sliced thin
9 oz Radishes, raw, sliced thin
67 oz Cabbage, white or green
30 oz Cabbage, red or purple

Steps

  1. In a mixing bowl, whisk together sour cream, mayonnaise, Fire Roasted Poblano Flavor Concentrate and lime juice. Season to taste and reserve.
  2. In a bowl, whisk together the Adobo Red Chile Flavor Concentrate and olive oil. Thoroughly cover the mahi mahi in the adobo marinade. Marinade for at least 1 hour.
  3. Grill mahi mahi until fully cooked.
  4. Place each piece of fish on a tortilla and top with poblano cream. Add 2 slices of avocado, 5 slices of jalapeno, 2–3 slices of radish. Combine cabbages and use 3/4 cup to top a 2 taco serving.

Additional Tips

Additional Tips

Any white flakey fish such as cod, tilapia, or halibut will work very well in this application.

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