K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Carnitas Tacos
2
tacos
Serving Size
This recipe was developed and approved by Joe Urban
Ingredients Show More
Ingredient
50 Portions
100 Portions
Tortilla, 6" Whole Wheat, 27g, La Canasta, 1506248, (2 tortillas, 1.75WG)
50 Portions 2 tortillas
100 Portions 4 tortillas
Pico de Gallo USDA Recipe for Schools
50 Portions 12 lbs., 8 oz.
100 Portions 24 lbs., 16 oz.
Directions Show More
- Cook Turkey Thigh Roast per package instructions.
- Remove Turkey Thigh Roast from oven, break up into bite size portions, transfer to ½ long shot gun pans, cover, and place in a hot holding cabinet.
- Place Tortillas in hot holding cabinet for 10 minutes prior to assembly.
Build tacos on the serving line during service:
- Place 2 oz. of Turkey Thigh Roast on top of each tortilla.
- Place 1 oz of Pico de Gallo on top of each tortilla.
- Serve two Turkey Carnitas Tacos per order.
Nutrients per Serving Show More
Calories 183.128 kcal
Saturated Fat 2.272 g
Trans Fat 0 g
Total Fat 9.073 g
Cholesterol 61.453 mg
Calcium 32.596 mg
Total Dietary Fiber 0.909 g
Iron 1.413 mg
Sodium 551.191 mg
Potassium 109.732 mg
Sugars 5.061 g
Carbohydrate 7.853 g
Vitamin A 430.573 IU
Vitamin C 10.369 mg
Protein 18.515 g
Component
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