Crunchy Fish Tacos with Chipotle Sauce

A crispy, speed-scratch taco featuring whole grain-rich fish sticks in a whole grain tortilla, topped with coleslaw, cilantro, and a creamy yogurt chipotle sauce. Each serving provides 9 g protein and 5 g dietary fiber.  

Credits as: 2 oz eq whole grain-rich grain, 2 oz eq meat/meat alternate, and 1/8 cup other vegetable  

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Thaw tortillas overnight.
2. Preheat convection oven to 350° F.
3. Place fish sticks on lined sheet pans. Cook for 15 minutes or until golden brown and crisp.
4. Warm tortillas. Place tortillas in warmer while fish sticks are cooking.
5. Prepare sauce. In a food processor or blender, blend chipotle peppers in adobo sauce until smooth. Measure quantity needed in recipe and leave in blender. Freeze remainder if necessary.
6. Add yogurt, lime juice, garlic, and salt to the measured blended chipotles in adobo. Blend until ingredients are well combined. Transfer sauce into squeeze bottles for service.
7. To serve each student, place 3 fish sticks in a tortilla. Top with 1/2 cup coleslaw, ~2 tsp cilantro, and 2 tbsp yogurt chipotle sauce.