Cook Time: 6 Min.

Serving Size: 2 each Makes: 10/25/50/100 Servings Cook Method: Cook

Nutritional Content

Allergens: Corn; Onion; AllergenFish; AllergenSulphites

Calories: 310 Kcal

Carbohydrates: 31 g

Protein: 21 g

Total Fat: 9 g

Calcium: 250 mg

Sodium: 120 mg

Ingredients

10 Servings

• 5 Oz Onion, Red/Burmuda

• 3 1/4 Cup Vinegar, Wine Red

• 1/3 Cup Oil, Olive

• 2 tsp Chili Powder, Mild

• 2 tsp Oregano, Dry

• 1 1/4 tsp Cumin, Ground

• 2/3 Cup Cilantro, Raw

• 2 lb 8 Oz Fish, Pollock 2-4z

• 20 each Tortilla Corn 6 in

25 Servings

• 12.5 Oz Onion, Red/Burmuda

• 2 Qt Vinegar, Wine Red

• 3/4 Cup Oil, Olive

• 2 Tbsp Chili Powder, Mild

• 2 Tbsp Oregano, Dry

• 1 Tbsp Cumin, Ground

• 1 1/2 Cup Cilantro, Raw

• 6 lb 4 Oz Fish, Pollock 2-4z

• 50 each Tortilla Corn 6 in

50 Servings

• 1 lb 9 Oz Onion, Red/Burmuda

• 1 Gal Vinegar, Wine Red

• 1 1/2 Cup Oil, Olive

• 1/4 Cup Chili Powder, Mild

• 1/4 Cup Oregano, Dry

• 2 Tbsp Cumin, Ground

• 3 Cup Cilantro, Raw

• 12 lb 8 Oz Fish, Pollock 2-4z

• 100 each Tortilla Corn 6 in

100 Servings

• 3 lb 2 Oz Onion, Red/Burmuda

• 2 Gal Vinegar, Wine Red

• 3 Cup Oil, Olive

• 1/2 Cup Chili Powder, Mild

• 1/2 Cup Oregano, Dry

• 1/4 Cup Cumin, Ground

• 1 1/2 Qt Cilantro, Raw

• 25 lb Fish, Pollock 2-4z

• 200 each Tortilla Corn 6 in

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Place red onion in bowl and cover with red wine vinegar. Set aside and let sit 30 minutes to quick pickle. In a separate bowl, combine olive oil, spices and cilantro to make a marinade. Mix well.

3. Place fish on a dish and pour the marinade over, coating the fish well on both sides. Set aside for 20 minutes, chill. Remove the fish from the marinade. Discard marinade. Place the fish in hot pan. Cook fish undisturbed for 4 minutes, then turn and cook for 2 more minutes. Remove pan from heat and flake the fish making sure to mix in all the marinade that has stuck to the bottom of the pan.

4. Heat the tortilla by placing 4 each between damp paper towels. Microwave on high for 45 seconds. Repeat for remaining tortillas.

5. Assemble the tacos by placing 2 oz fish onto the center of 1 tortilla. Top with 1/2 oz onion.

6. Fish: Cook to internal temp of 145F/63C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

10. Discard unused product.

    
    
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