GRILLED FISH TACOS

Made With:

Sauces/Gravies

Pace® Chunky Salsa- Medium

Jalapeños are king when it comes to Pace® salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Tip

Serve with hard taco shells instead of flour tortillas.

Nutrition Facts
Serving Size
1 SERVNG (2 TACOS, 2 TBSP SAUCE)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 14g
22%
Saturated Fat 3.3g
17%
Cholesterol 74mg
25%
Sodium 984mg
41%
Total Carbohydrate 34.4g
11%
Dietary Fiber 2.6g
10%
Protein 31.9g
64%
Vitamin A 19%
Vitamin C 2%
Calcium 29%
Iron 17%
Total Time

25 min.

Serving & Size

1 SERVNG (2 TACOS, 2 TBSP SAUCE)

Yields

Most anything can be used to fill a taco but marinated, grilled fish stuffed intotortillas and slathered with salsa and yogurt make this delicious.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVNG (2 TACOS, 2 TBSP SAUCE)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 14g
22%
Saturated Fat 3.3g
17%
Cholesterol 74mg
25%
Sodium 984mg
41%
Total Carbohydrate 34.4g
11%
Dietary Fiber 2.6g
10%
Protein 31.9g
64%
Vitamin A 19%
Vitamin C 2%
Calcium 29%
Iron 17%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
plain nonfat Greek yogurt 1 lb. cups
Made With:

Sauces/Gravies

Pace® Chunky Salsa- Medium

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Pace® Chunky Salsa- Medium 14 oz. 1 1/2  cups
cilantro, minced 0 1/2  cups
1. In a bowl mix together yogurt, Pace® Chunky Salsa and cilantro. Place in a covered container. Refrigerate.

CCP: Refrigerate below 40°F at least 2 hours before using as directed.
Weight Measure
cumin, ground tbsp.
paprika, smoked tbsp.
kosher salt tbsp.
ground red pepper 0 3/4  tsp.
olive oil
whitefish, fillet(s), 3 oz each 5 lb. 24  ea.
2. In small bowl combine cumin, paprika, salt and pepper. Toss well to mix. Cover and hold to use as directed.

3. Place fish filets on an oiled sheetpan. Brush filets with oil. Sprinkle the spice rub evenly over both sides of fish. Grill fish over medium flame, 3-4 minutes per side or roast fish in 425°F. conventional or 375°F. convection oven for 8-10 minutes, or until fish flakes easily when tested with a fork. Remove from heat and break each filet into pieces.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
flour tortilla, 6-inch, warmed 53 oz. 48  ea.
iceberg lettuce, shredded 2 lb. qt.
reduced fat Cheddar cheese, shredded 12 oz. cups
4. Heat tortillas or taco shells according to package directions.

To Serve:

1. Divide fish evenly between tortillas (1 1/2 oz. each). Top each tortilla with the following:
1/4 cup lettuce
1 tablespoon cheese
1 tablespoon yogurt-salsa cream

2. Roll to enclose and serve.
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