Sizzling Street Tacos with Cilantro Crema
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
3 pounds 4 ounces Beefless Crumbles (1 ounce = 1 m/ma)
¾ gallon + ½ cup (approximately 1 ½ -#10 cans) Pinto beans, canned, drained, and rinsed
1 pint Water (separated)
1 cup Green chilies, canned (optional)
1 pint
1 pound 8 ounces Mushrooms, fresh, diced (optional)
1 ½ quarts + 1 cup Corn, tempered
½ cup Taco seasoning
50 Tortillas, 10 inch, whole grain rich
Cilantro Lime Crema
1 ¼ cups Water
1 ¼ cups Lime juice
⅔ cup Cilantro, fresh, leaves and stems
2 Avocados
⅔ cup Mayo, eggless, like Just Mayo
1 tablespoon Pepper, black, ground
1 tablespoon Garlic, granulated
1 tablespoon Chipotle pepper
1 ½ tablespoons Hot sauce
2 ½ tablespoons Green chilies, canned (optional)
Servings: 100
Ingredients
6 pounds 8 ounces Beefless Crumbles (1 ounce = 1 m/ma)
1 ½ gallons + 1 cup (approximately 3 – #10 cans) Pinto beans, canned, drained, and rinsed
1 quart Water (separated)
1 pint Green chilies, canned (optional)
3 pounds Mushrooms, fresh, diced (optional)
¾ gallon + ½ cup Corn, tempered
1 cup Taco seasoning
100 Tortillas, 10 inch, whole grain rich
Cilantro Lime Crema
2 ½ cups Lime juice
1 ¼ cups Cilantro, fresh, leaves and stems
4 Avocados
1 ¼ cups Mayo, eggless, like Just Mayo
2 tablespoons Pepper, black, ground
2 tablespoons Garlic, granulated
2 tablespoons Chipotle pepper
3 tablespoons Hot sauce
⅓ cup Green chilies, canned (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Wash and dice mushrooms, if using as an ingredient.
2. Heat diced mushrooms and half of the water in a steam jacketed kettle, tilt skillet, or stove top 5-7 minutes until soft. (Mushrooms can be steamed approximately 5 minutes until soft.)
3. Add beefless crumbles, pinto beans, taco seasoning, remaining water, corn and green chiles to the mushrooms. Mix and bring to a boil.
4. Reduce heat and simmer for 10 minutes.
HACCP Critical Control Point: Heat to a temperature of 150°F for 15 seconds.
5. Hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
6. To prepare the cilantro lime sauce. Add all ingredients in a blender or food processor, and blend/process until smooth.
7. Transfer to a serving bowl and hold in cooler until meal service.
HACCP Critical Control Point: Hold at internal temperature of 41°F or below.
Serving information
Use a #8 scoop (1/2 cup) and serve taco mixture on the tortilla. Top with 1 teaspoon of the cilantro cream sauce.
Each scoop provides 2 ounces meat/meat alternate, 2 grain equivalents and ¼ cup vegetable.
Nutrition information per serving
Calories: 245 Total Fat: 9g Saturated Fat: 0g Monounsaturated Fat: 3g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 30g Fiber: 10g Total Sugar: 2g Protein: 14g Sodium: 357mg Vitamin A: 6μg Vitamin C: 6mg Calcium: 78mg Iron: 4mg Folate: 128μg
