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Recipe
Fish Tacos with Ponzu Citrus Slaw
Ingredients (50 and 100 Servings)
50 Servings
Tortillas, flour, whole grain rich, 6-inch
12 pounds 8 ounces Breaded white fish filet strips, frozen, oven ready (or similar product)
3 pounds 13 ounces (1 ½ gallons 1 cup) Green cabbage, fresh, finely shredded
10 ounces (3 cups) Carrots, fresh, shredded
1 cup Cilantro, fresh, chopped
1 ½ cups Kikkoman Ponzu Citrus Dressing & Sauce
¾ cup Fat free sour cream
¾ cup Mayonnaise, reduced fat
3 tablespoons Lemon juice
1 teaspoon Kikkoman Sriracha Hot Chili Sauce
100 Servings
Tortillas, flour, whole grain rich, 6-inch
25 pounds Breaded white fish filet strips, frozen, oven ready (or similar product)
7 pounds 10 ounces (3 gallons 2 cups) Green cabbage, fresh, finely shredded
1 pound 4 ounces (6 cups) Carrots, fresh, shredded
2 cups Cilantro, fresh, chopped
3 cups Kikkoman Ponzu Citrus Dressing & Sauce
1 ½ cups Fat free sour cream
1 ½ cups Mayonnaise, reduced fat
¼ cup 2 tablespoons Lemon juice
2 teaspoons Kikkoman Sriracha Hot Chili Sauce
Instructions
Place the tortillas, tightly covered, into the warmer to soften. Hold until ready to serve.
Place frozen fish filets on sheet pans and bake according to the manufacturer’s directions. Hold warm at or above 140°F until ready to serve.
In a large mixing bowl combine the shredded cabbage, carrots and cilantro.
Combine the Kikkoman Ponzu Citrus Dressing & Sauce, fat free sour cream, mayonnaise, lemon juice, and Kikkoman Sriracha Hot Chili Sauce. Whisk until well combined. Pour over the cabbage and carrots and mix well until the dressing is distributed.
To serve place 2 ounces of baked catfish fillets (1 ounce equivalent meat/meat alternate) into each tortilla. Just before service place ¼ cup of slaw in each taco.
